CROCKPOT SANTA FE STEW

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This Crock Pot Santa Fe Stew is a great recipe. We love it. The recipe makes a lot and I serve it two different ways. Your family and guests will surely like this one. Serve with my Southern hoecakes shown in the photo.  This Santa Fe Stew keeps well refrigerated for several days.  You could also freeze it or cut the recipe in half.

Santa Fe Stew is easy and delicious made in the crock pot.

1 1/2 pounds ground beef

1 small onion, chopped

1 small green pepper, chopped

1/2 teaspoon minced garlic

1/2 teaspoon black pepper

1/2 teaspoon cumin

1 teaspoon salt

1 (15 ounce) can Bush’s pinto beans, undrained

1 (15 ounce) can Bush’s black beans, undrained

1 (15 ounce) can Bush’s kidney beans, undrained

1 (15 ounce) can whole kernel white sweet corn, drained

1 (14.5 ounce) can petite diced tomatoes, undrained

1 (4 ounce) can chopped green chilies

1 (1.5 ounce) package taco seasoning

1 (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 crock pot 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.

Note:  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.

 
Print Recipe

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.

Servings: 10 servings

Author: The Southern Lady Cooks

  • 1 1/2 pounds ground beef
  • 1 small onion chopped
  • 1 small green pepper chopped
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 15 ounce can Bush’s pinto beans, undrained
  • 1 15 ounce can Bush’s black beans, undrained
  • 1 15 ounce can Bush’s kidney beans, undrained
  • 1 15 ounce can whole kernel white sweet corn, drained
  • 1 14.5 ounce can petite diced tomatoes, undrained
  • 1 4 ounce can chopped green chilies
  • 1 1.5 ounce package taco seasoning
  • 1 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.
 
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