I tell you, I am so out of it, I wrote this post while Sarah was in town, and never posted it! I decided to leave the wording the same, even though Sweet Sarah is long gone by now :).
We have been loving having my sister Sarah in town, and have been keeping busy enough that food is sort of the last thought we are worrying about. (so a lot of junk food may or may not have been involved.) Tonight for dinner I buckled down (for a whole 15 minutes) and made one of my family’s favorite go to comfort food meals, and made Taco Stew.
2 large (28 oz) cans of crushed tomatoes
2 cans of corn
2 cans of red beans
1 lb of ground beef
1 small chopped onion
1 package of taco seasoning
Begin by browning the ground beef and chopped onion together,
And then add and stir in the taco seasoning.
Dump in both cans of undrained tomatoes, and both cans of undrained corn and stir.
Drain and rinse the red beans, so that they aren’t as goopy and starchy.
And then stir the read beans into the stew, and cook on medium until bubbling and all the flavors are nicely melded.
Once in a serving bowl, I like to add shredded cheese, sour cream, chopped black olives, and fresh cilantro on top (if I have it.)
I also always serve the stew with tortilla chips, (I like the blue corn ones best!)
This is such a yummy one pot dinner, and the left overs are amazing next day! (we always get 2+ meals out of this recipe for our family of 4.) I personally like this SOOOOO much better than chili, it’s more refreshing and light tasting, and feels like summer to me. (but is also one of my family’s comfort foods year round.)
I have had it suggested to me that this would be a great crock pot dinner, but I am not a great crock-potter (I’ve used mine maybe 2 times in the last 14 years.) I sort of think it defeats the purpose of having something that is an “open can, dump in” meal, since it is so fast without a crock pot, and can be cooked in 15 minutes (which is much more my poor planning ahead, cooking style.)