Chicos Tex Mex Trash Can Stew |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Love this easy mexican stew. Throw it all in a pot, and serve it over big chunks of cheese...what could be better? I like mine with tortilla chips and sour cream, Bryan likes it with southwestern cornbread and jalepenos - do what you like! Read more ! Ingredients:
1/2 onion, chopped |
1 (10 ounce) can ro-tel tomatoes and green chiles |
1 (4 ounce) can chopped green chiles |
1/2 (6 ounce) can snap-e-tom tomato and chile cocktail (a juice drink by delmonte; substitute with a spicy tomato juice if needed) |
2 (16 ounce) cans pinto beans |
1 (16 ounce) can whole kernel corn |
1 package beefy onion soup mix |
1 cup chopped celery |
1 large zucchini, chopped |
2 packages small smoky sausages, sliced |
1 (16 ounce) can lima beans |
1 (16 ounce) can black olives, sliced |
1 pound monterey jack cheese, cubed |
Directions:
1. Combine all ingredients except cheese in a large kettle and simmer for at least 1 hour, until all flavors are blended.
2. Pour over cubed cheese in the bottom of serving bowl.
3. Serve with your desired side:
4. **Tortillas, Tortilla Chips, Southwestern Cornbread, Sliced Jalepenos, Sour Cream**
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