Tex-Mex Stew
A hearty and flavorful Tex-Mex stew featuring ground beef, tomatoes, corn, and beans, seasoned with cumin and picante sauce. Perfect for a comforting weeknight dinner, this one-pot dish offers bold flavors and pairs well with cornbread or nacho chips for a satisfying meal.
Ingredients
Instructions
- In a Dutch oven, brown the ground beef with minced garlic and chopped onion. Drain off the grease.
- Drain and coarsely chop the whole tomatoes, reserving the juice.
- Add the chopped tomatoes, reserved juice, picante sauce, cumin, salt, and pepper to the meat mixture. Bring to a boil, then reduce heat.
- Add the corn and pinto beans to the mixture.
- Cover and simmer for 20 to 30 minutes.
- Serve with additional picante sauce, accompanied by cornbread or nacho chips.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of chili powder or cumin. If you're looking to lighten the dish, you can substitute ground turkey for ground beef. Additionally, using fire-roasted tomatoes can enhance the smokiness. For a vegetarian version, replace meat with extra beans or lentils and use vegetable broth instead of beef broth.
Serving Suggestions
Serve Tex-Mex stew with a side of cornbread or alongside nacho chips for dipping. For a complete meal, pair it with a refreshing salad or some spicy Super Nachos (Easy Layer Meal). This dish also goes well with a dollop of sour cream or avocado slices on top for added creaminess and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm in a pot over medium heat, stirring occasionally until heated through. You can also microwave individual portions, covered, for 2-3 minutes or until hot. The stew can be frozen for up to 3 months; just thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Tex-Mex Stew contains roughly 814 calories, with 30g protein, 167g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (435% of the Daily Value), protein (61% of the Daily Value), and iron (42% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 902mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this stew in a slow cooker?
Absolutely! Brown the beef, garlic, and onion in a skillet, then transfer to a slow cooker. Add the other ingredients and cook on low for 6-8 hours or on high for 3-4 hours. This method deepens the flavors and makes for an easy dinner.
What can I use instead of pinto beans?
If you don't have pinto beans, you can substitute black beans, kidney beans, or even chickpeas. Each will add a different flavor and texture but will work well in the stew. Just make sure to drain and rinse canned beans before adding them to the recipe.
How can I make this dish spicier?
To kick up the heat, add sliced jalapeños or a dash of cayenne pepper when cooking. You can also serve the stew with additional picante sauce on the side for those who prefer more spice. For an extra flavor boost, consider topping it with diced fresh cilantro.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).