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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican Taco Stew Recipe

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This recipe for Mexican Taco Stew is from Keller Family Cookbook; 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound 85% lean ground beef or turkey
1 med onion, chopped
2 cloves garlic, finely chopped
2 tbsp. taco seasoning
2 cup chicken broth
1 large zuchhini or summer squash cut into small cubes (I use both)
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
1 cup frozen corn kernels
1 cup medium salsa

TACO SEASONING:
4 tbsp. chili powder
2 tbsp. onion powder
2 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. arrowroot powder (I use flour)
2 tbsp. ground cumin
3 tsp. salt or to taste
2 tsp. paprika
4 tsp. dried oregano
1 to 3 tsp crushed red pepper flakes, to taste
Stir all ingr. together and store in air tight container.
Directions:
Directions:
Brown meat in a large pot over medium high heat. Drain, remove and set aside. In the same pot, saute onion and garlic until onion is translucent. Add meat back to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, for 15 to 20 minutes
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
short
Personal Notes:
Personal Notes:
** This recipe also works well in the crockpot.
** I use both a zucchini and a summer squash in this recipe. Creates color and adds veggies.
** The taco seasoning is also yummy on baked chicken.

 

 

 

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