Crock Pot Santa Fe Stew TSLCThis is a great recipe. We love it. The recipe makes a lot and I serve it two different ways. Your family and guests will surely like this one. Serve with my Southern hoecakes shown in the photo.

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.  It is great served with cornbread.
Note:  I always have leftovers with this stew.  The second day we eat it in tortillas with sour cream, salsa, and shredded cheese on top and love it this way, too.
Don’t Forget to Pin!  Crock Pot Santa Fe Stew
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  1. We have this all the time. the guys love it and there is plenty for lunch the next day. It does not freeze well ( not for us) but still make it atleast once a month.

  2. I made this stew last week for a girls trip in the mountains. It was easy and good, but next time I plan to add two packages of Taco Seasoning mix, and Rotel tomatoes, to make it a little spicier.

  3. I made this today and it’s a wonderful dish. Very very tasty and will warm you up inside. Highly recommended and it’s so easy. I made mine in a 6 QT. slow cooker at 200 degrees for 90 minutes. (her Cranberry Crockpot Chicken is a must try to) Thank you Southern Lady!! 🙂

  4. Joyce Pittman says:

    Where is the recipe for the corn bread?

  5. I had saved this recipe when you posted it on your Facebook page. Finally tried it today–definitely a keeper!

  6. I tried this recipe for some friends at a dinner party. It went over well. I doubled the recipe, and had just enough left over for breakfast the next morning.

  7. Made this today with the following changes: I don’t care for Pinto Beans, so I substituted Chili Beans instead. I also used a spicy ranch dressing seasoning mix, and I added some prepackaged cubed butternut squash. I thought I might have to add broth or stock but as it turns out, there was plenty of liquid, and the stew tasted great! I’ll be making this one more often throughout this winter!!!

  8. Doing this today

  9. Made this for dinner tonight! It was a big hit with my family!

  10. This is absolutely delicious thank you for sharing the recipe:-) 🙂 🙂

  11. Joy Carlton says:

    We have made this for years only we call Taco Soup. I put just a little heat to it also using Pennacook Purely Pepper Powder….served with sour cream, cheese….I always make a pan of cornbread….I have used several of your recipes and they are wonderful.

  12. Fantastic- made it over the weekend – all gone

  13. Is that bread on the plate above it? I want the recipe for that! 🙂

  14. Just got it started in the crockpot – looks delish! Thanks for the idea for dinner tonight esp. since I had all of the ingrdients on hand. Exactly like a version of taco soup out there (my taco soup is a different recipe). I did leave the ranch out though and thinking maybe of adding a little cream cheese or sour cream at the end…..maybe

  15. Wow…thats paula deens taco soup recipe…make it all the time…top with sour cream jalapenos and fritos…yum

  16. Great recipe

  17. This looks so very good! This is Next Weekends Dinnner!!!!

  18. Always a big fan of stew and this one looks divine:)

  19. Now that’s a hearty stew and I like the idea or repurposing it the next day!

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