Santa Fe Stew
We have the ultimate guide to vietnamese noodle the broth calls for beef bones and beef shank boiled with a generous dose of lemongrass, shrimp paste, and seasoned only with the basic set of vietnamese seasonings—black peppercorn, fish sauce.
Recipe Summary Santa Fe Stew
Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.
Ingredients | Vietnamese Beef Stew Seasoning2 pounds ground beef1 onion, chopped2 (1 ounce) packets taco seasoning mix2 (1 ounce) packets ranch dressing mix2 (16 ounce) cans shoepeg corn2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)1 (15 ounce) can red kidney beans1 (15 ounce) can black beans1 (15 ounce) can pinto beans1 (14.5 ounce) can chicken broth1 (14.5 ounce) can diced tomatoesDirectionsHeat 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.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.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.Info | Vietnamese Beef Stew Seasoningprep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
8
Yield:
8 servings
TAG : Santa Fe StewSoups, Stews and Chili Recipes, Soup Recipes, Beans and Peas,
