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All recipes are on Petitchef

Taco Stew

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I found this recipe on the wildly popular Crock Pot Girls Facebook page. They do a crock pot video on You Tube every Monday. This was their recipe last Monday. I use creamed corn instead of regular or frozen corn.

This is basically a kicked up chilli. It has the best flavor and I’m pretty sure we will be making this instead of regular chilli forever more. It is THAT good!

Taco Stew

1lb cooked & drained ground beef (you can cook with half a chopped onion as well, I prefer with the onion)

1 can Rotel

1 can diced tomatoes

1 can Ranch Style Beans (any flavor)

1 can Ranch Style Pinto Beans

*NOTE* For my friends out east and in the midwest you could use a can of Busch’s southwest flavor grillin beans and then a regular can of pinto beans since you don’t have Ranch Style brand out there.

1 pkg taco seasoning

1 pkg dry ranch dressing mix

1 can creamed corn

Spray inside of crock pot with non stick cooking spray. Add cooked ground beef and all ingredients into crock pot. Cook on low 4-6 hours. I usually turn to ‘Warm’ after five hours. Serve with cheese, sour cream, tortilla chips or Fritos. :-)

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One Response to “Taco Stew”

  • This recipe will make a large sized sandwich loaf that is as great tasting and a great change from the regular sandwich bread that we commonly eat. The crust is soft like a sandwich bread, not as crisp as traditional no-knead bread. It is so easy to make and with little time invested (unless you count the 12 hours of rising). I believe anyone could make this no-knead dark rye bread with great results, even without a kitchen mixer or any other special equipment. I did use my WonderMill grain mill to make the rye flour but you can buy rye flour at some stores.

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