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.
Main Course, Soup
crock pot stew, santa fe stew
The Southern Lady Cooks
small green pepper
15 ounce can Bush’s pinto beans, undrained
15 ounce can Bush’s black beans, undrained
15 ounce can Bush’s kidney beans, undrained
15 ounce can whole kernel white sweet corn, drained
14.5 ounce can petite diced tomatoes, undrained
4 ounce can chopped green chilies
1.5 ounce package taco seasoning
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 crock pot almost full to the top, approximately 10 to 12 servings. It is great served with cornbread.
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.