• 2 pounds ground beef
  • 1onion, chopped
  • 2 (1 ounce) packets taco seasoning mix
  • 2 (1 ounce) packets ranch dressing mix
  • 2 (16 ounce) cans shoepeg corn
  • 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
  • 1 (15 ounce) can red kidney beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can pinto beans
  • 1 (14.5 ounce) can chicken broth
  • 1 (14.5 ounce) can diced tomatoes
  • Directions

  • Step 1

    Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.


  • Step 2

    Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

  • Cook's Notes:

    For a really thick stew to spoon on a plate, leave out chicken broth.

    The recipe makes a lot, so plan to freeze half or to take in lunches.

    For a less spicy version, use just one can of the diced tomatoes with green chile peppers.

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