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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
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A great thick Taco Stew for a cold day. Perfect for bread bowls! Ingredients:
1 lb ground beef |
1/2 cup onion, chopped |
1 (1 ounce) packet dry ranch dressing mix |
1 (1 ounce) packet taco seasoning mix |
1 (15 ounce) can chili beans, mild, undrained |
16 ounces mild salsa, undrained |
1 (15 ounce) can corn, undrained |
1 (10 ounce) can rotel, undrained, mild |
1 lb velveeta cheese, cut into chunks |
2 cups water |
1/4 cup water, mixed with |
cornstarch, to thicken stew |
Directions:
1. Brown beef, breaking into small pieces.
2. Drain.
3. Add all other ingredients except cheese.
4. Stir and let simmer for 20 minutes.
5. Add more water if needed.
6. Add Velveeta cheese and stir until it melts.
7. MIx Water and Corn Starch, pour slowly into soup untill you get it as thick as you want.
8. You can adjust the heat of this by replacing the can of diced tomatoes with another Rotel to make it spicier (I do this but beware - it is very spicy), or make it milder by using mild Rotel or 2 cans of regular diced tomato. This is a very versitle recipe. Tweak it to fit your tastes.
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