Santa Fe Stew

iVillage Member
Registered: 07-23-2003
Santa Fe Stew
12
Tue, 10-14-2008 - 6:19am
Santa Fe Stew

2.5 lb. pkg. ground beef; boiled, drained and crumbled
28 oz. can petite diced stewed tomatoes; NOT drained
15 oz. can black beans; drained and rinsed in small colander
2 cans (10 oz. ea.) mild Rotel tomatoes; NOT drained
2 cans (15.25 oz. ea.) whole kernel corn; NOT drained
1.25 oz. packet mild taco seasoning
2 T. sugar
1 1/2 lb. Velveeta cheese, sliced thick and placed in stew to spread it out
Top with Fritos corn chips, chopped green onions and grated cheddar cheese

While meat is cooking, dump all the other stuff (except toppings) into crockpot and stir well; add meat and stir again – it will be thick, as a stew should be. At this point, you may put it in the fridge to cook the next day OR begin cooking right away. Start out cooking it on high for 1 hour, then on low for 3-4 more hours. You want to make sure the Velveeta cheese gets completely melted. Stir well before serving. If desired, spoon over corn chips or cornbread and sprinkle on some green onions and/or grated cheese.

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iVillage Member
Registered: 07-23-2003
Mon, 02-09-2009 - 6:20am

I would never boil ground meat either.

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Avatar for cl_daisy526
iVillage Member
Registered: 03-19-2003
Mon, 02-09-2009 - 10:20am

I've heard that Wendy's boils down the hamburgers that they cannot serve (because of time, not bad meat) to make their chili.

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