Crock Pot Santa Fe Stew
This stew is wonderful on a cold day. Throw everything in the crock pot and enjoy a wonderful dinner when you get home. Great with cornbread.
Servings: 10 servings
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
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.