This recipe for Santa Fe Stew, by Julie Koerperich, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Julie Koerperich Added: Wednesday, October 14, 2009
2 lbs. ground meat (precooked) 1 can kidney beans and juice 1 can whole kernel corn and juice 2 cans pinto beans with Jalapeņos 2 cans diced tomatoes 1 can Rotel tomatoes 1 pkg. Hidden Valley Original salad dressing mix 1 pkg. taco mix 1 can V-8 juice 2 pkg. Sazon Goya (Mexican spice - I find it in the authentic Mexican food aisle at Dillons)
Brown and drain meat. Mix with all other ingredients. Simmer in crock pot for 4-6 hours.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.