Crock Pot Spicy Taco Stew


Enjoy the weekend by NOT having to spend the entire time over the stove. This slow cooker recipe is perfect for a day around the TV watching football and enjoying a drink with friends.  I’ve also had it cook all day at the office, and I came home to the tangy aroma of the beef stewing about my apartment.

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What You Need:

  • Canned Goods
    • 14.5 oz Pinto Beans, drained & rinsed
    • 14.5  oz Black Beans, drained & rinsed
    • 15 oz Whole Kernel Golden Sweet Corn
    • 14 oz Low-Sodium Beef Broth
    • 8 oz Tomato Sauce
    • (2) 14.5 oz Diced Tomatoes with Green chiles
  • Seasonings
    • 1 tbsp Chili Powder
    • 1 tsp Ground Cumin
    • 3/4 tsp Paprika
    • 1/4 tsp Oregano
    • Salt & Pepper to Taste
    • Ranch Dressing Mix
    • Cholula (optional)
  • Dairy
    • Sour Cream
    • Shredded Cheese
  • Meat & Produce
    • 1  1/4 lbs Ground Beef
    • 1 Medium Onion, chopped
    • 1 Jalapeno, seeded & finely chopped
    • 2 Garlic Cloves Minced
    • Green Onions, chopped

How You Make It

  1. Heat Skillet up to medium heat
    1. Throw on Ground Beef & Chopped Onion
    2. Top with paprika & lightly splatter Cholula
    3. Cook under browned
    4. Take off heat & drain excess fat
    5. Transfer to Crock Pot
  2. Combine Other  Ingredients to Pot:
    1. Beans, Jalapenos, Corn
    2. Beef Broth, Tomato Sauce
    3. Tomatoes with Green Chiles
    4. Ranch Dressing Mix
    5. Oregano, Chili Powder
  3. Combine all into Crock Pot
    1. Cook on low for 6-8 hours
  4. Top with Shredded Cheese, Sour Cream, and Scallions
    1. Serve with Tortilla Chips (optional- but definitely my preference)

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