CROCKPOT SANTA FE STEW
This Crock Pot Santa Fe Stew 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. This Santa Fe Stew keeps well refrigerated for several days. You could also freeze it or cut the recipe in half.
Santa Fe Stew is easy and delicious made in the crock pot.
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 crock pot and mix in ground beef mixture. Cook on low 2 to 3 hours.
This makes a 3 quart crock pot 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.
Crock Pot Santa Fe Stew
Ingredients
- 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
Instructions
- 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 crock pot almost full to the top, approximately 10 to 12 servings. It is great served with cornbread.
Notes
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Just made this and it’s a keeper tweaked it a bit I did drain and rinse all the beans just my preference, left-out the green peppers ( didn’t have any) skipped over the green chilis – we aren’t fans added more minced garlic added some (approx 1 1/2 cups) low sodium (didn’t want it too salty) chicken broth to compensate for draining the beans and slow cooked it on low for 7 hours. Added Mexican cheese on top and served it with cornbread. Really good… I will however cut back to 1 cup broth next time to make it even thicker.
This was FANTASTIC! I didn’t have black beans, so I used a can of white beans and added 2 cups of beef broth. I served it with cornbread. My family & I loved it! Also, it made enough that I was able to pressure can 2 quarts of it for future, quick dinners.
I like the recipe and I’ve tried it before but I have to omit the black beans (/hubby doesn’t like them) but we always called it Taco soup(because of the seasons) but I serve it with corn chips and cheese and sour cream.
Made this stew today. It was delicious. Will make this again.
Wonderful!!! So glad!
Found your recipe years ago. My family loves it. I use it all the time. I serve it with a crusty 5 grain bread because my husband doesn’t like cornbread. Every recipe of yours that I try is good. Thanks for posting and sharing them
Thank you so much,Carol. So happy you are enjoying the recipes.
Delicious recipe! Thanks so much for sharing it. To keep tummies happy in my home, I added extra corn–a can of Mexicorn, celery, extra garlic, and stewed tomatoes. I didn’t have plain pinto beans, so I added a can of “S &W” (I think) pinto beans with chili seasoning, etc. Yummy!
Your recipes are fantastic. Thanks for all the time you put in to make your website exceptional! I’m a Northern gal married to a Southern guy. Your recipes are a happy addition to my culinary adventures. : )
I’m so glad you enjoyed this soup Jan! Thank you for the kind comment about our website. It’s people like you that makes the hard work worth it! Have a wonderful Sunday.
I love this stew. I make it all the time. Thanks so much for this recipe. Great with cornbread.
I really like this recipe, have been using for years…BUT…we like it served over Frito’s with grated cheddar cheese on top. It’s perfect on a cold wintery day.
That sounds delicious!
Delicious!! Thank you for sharing, this recipe is DEFINITELY a keeper! I doubled the recipe and it filled my 6 quart crockpot. It goes very well with saltine crackers!
I’m so glad you enjoyed this recipe Tami. It’s one of our favorites too! Have a wonderful week 🙂
Any suggestions for cook time in Instant Pot, rather than Slow Cooker?
Hello Jill, I have no idea since I have never used an Instant Pot. So sorry.
When you say small green pepper! I know a lot of peppers that’s green!
Green Bell Pepper.
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.
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.
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!! 🙂
Where is the recipe for the corn bread?
If you clicked on the words “Southern Hoecakes” it takes you to the recipe, Joyce, but here is the link, too: https://thesouthernladycooks.com/2010/07/23/southern-cornmeal-hoecakes/
I had saved this recipe when you posted it on your Facebook page. Finally tried it today–definitely a keeper!
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.
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!!!
Doing this today
Made this for dinner tonight! It was a big hit with my family!
This is absolutely delicious thank you for sharing the recipe:-) 🙂 🙂
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.
Fantastic- made it over the weekend – all gone
Is that bread on the plate above it? I want the recipe for that! 🙂
It is hoecakes. I added the link to the recipe. Just click on Southern hoecakes at the top of the recipe.
Thank you!
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
Great recipe
This looks so very good! This is Next Weekends Dinnner!!!!
Always a big fan of stew and this one looks divine:)
Now that’s a hearty stew and I like the idea or repurposing it the next day!