Are you craving a delicious and satisfying meal that's also quick and easy to make? Look no further! This Taco Stew recipe is a perfect solution for busy weeknights. It's packed with flavor, vibrant vegetables, and tender beef, all simmered together in a rich and spicy broth. This healthy and satisfying dish is a fantastic example of homemade cooking at its finest, perfect for those seeking delicious dishes and best recipes without spending hours in the kitchen. Get ready to enjoy a comforting and flavorful meal that the whole family will love!
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Toppings: shredded cheddar cheese, sour cream, avocado, chopped cilantro, tortilla chips
Instructions:
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Brown the beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
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Sauté the vegetables: Add the onion and bell pepper to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
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Simmer the stew: Add the diced tomatoes (both canned varieties), kidney beans, black beans, Rotel, beef broth, chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes, allowing the flavors to meld. The longer it simmers, the richer the flavor becomes.
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Serve and enjoy: Ladle the taco stew into bowls and top with your favorite toppings, such as shredded cheddar cheese, sour cream, avocado slices, chopped cilantro, and tortilla chips.
Tips for the Best Taco Stew:
- Spice it up: Adjust the amount of cayenne pepper to your liking. For a milder stew, omit it altogether or use a smaller amount. For extra heat, add a pinch of red pepper flakes.
- Add more veggies: Feel free to add other vegetables to your stew, such as corn, carrots, or zucchini.
- Make it vegetarian: Substitute the ground beef with 1 cup of cooked lentils or crumbled vegetarian crumbles for a hearty vegetarian option.
- Slow cooker option: This recipe can easily be adapted for a slow cooker. Brown the beef as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Variations:
- Chicken Taco Stew: Substitute ground chicken for the ground beef.
- Taco Soup: Reduce the liquid slightly to achieve a thicker, heartier soup.
- White Chicken Chili: Omit the chili powder and cayenne pepper and add a can of white beans for a creamy, milder version.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This Taco Stew recipe is a perfect example of easy recipes that deliver big on flavor. It's a versatile dish that can be customized to your preferences, making it a great option for a quick dinner idea or a more elaborate weekend meal. Enjoy this healthy and delicious addition to your repertoire of best recipes.