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This recipe for CROCKPOT SANTA FE STEW, by , is from GET OUTTA MY KITCHEN!, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Lammey



1 1/2 pounds ground beef
1 small onion, chopped
1 small green pepper, chopped
1/2 teaspoon minced garlic
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon salt
1 (15 ounce) can Bush’s pinto beans, undrained
1 (15 ounce) can Bush’s black beans, undrained
1 (15 ounce) can Bush’s kidney beans, undrained
1 (15 ounce) can whole kernel white sweet corn, drained
1 (14.5 ounce) can petite diced tomatoes, undrained
1 (4 ounce) can chopped green chilies
1 (1.5 ounce) package taco seasoning
1 (1 ounce) package ranch dressing mix


Brown ground beef with onion, green pepper and spices in a skillet on top of the stove.
Add all ingredients to crockpot and mix in ground beef mixture.
Cook on low 2 to 3 hours.
This makes a 3 quart crockpot almost full to the top, approximately 10 to 12 servings.

Personal Notes:
Personal Notes:
This is one of our favorite stews. I serve it with cornbread. You can also eat it in tortillas with sour cream, salsa, and shredded cheese.




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