Like taco soup? Try the stew version instead! This easy taco stew recipe is a weeknight wonder meal. You only need a handful of ingredients and before you know it, you’ll have a rich, flavorful stew on the table.
I love a good taco, taco bowl, taco soup, and just about anything taco-related. The flavors are amazing and are usually spices I keep stocked in my pantry.
For this recipe, I didn’t want regular old taco meat but I also didn’t want to commit a stew. Instead, I decided to make basically a soup but cook it down into a thick, stick-to-your-ribs stew.
For this stew, you only need a few ingredients, including:
- 1 pound ground meat, try it with beef, chicken, turkey, plant-based protein, or try a mix of red lentils and diced mushrooms
- 1 yellow onion
- 2 tablespoons taco mix, pre-made or use a blend of cumin, garlic powder, chili powder, paprika, and cayenne powder or Cobanero chili flakes
- 1 jalapeño and 4 scallion whites
- 2 tablespoons tomato paste
- 5 cups water
- 15-ounce can of black beans, drained
- Salt and pepper
- 3 cups cooked white rice, or serve with quinoa or brown rice
How to make this easy taco stew recipe:
To make it, you simply start by sautéing the onion and then brown the meat. I like to brown it until completely cooked through and beginning to crisp up and caramelize around the edges.
Next, add the jalapeño and scallion whites, and then add the spices mix. If you like, you can melt a little butter into the meat first for a richer flavor.
From there, simply add tomato paste and brown it slightly. Stir in the water and black beans and bring to a boil. Hard simmer the stew for about 30 minutes until it thickens and reduces.
As the stew cooks, prepare your accompaniments. Try it with cooked rice, pico de gallo, avocado, sour cream, or plenty of cheese.
Easy Taco Stew Recipe
Equipment
- Large pot
Ingredients
- 2 teaspoons neutral oil
- 1 pound ground beef
- 1 yellow onion peeled and diced
- 1 jalapeño trimmed and minced
- 4 scallions minced, white and green parts separated
- 1 tablespoon butter optional
- 2 tablespoons premade taco mix or use a mix of cumin, garlic powder, chili powder, paprika, Cobanero chili flakes, or cayenne powder
- 2 tablespoons tomato paste
- 5 cups water
- 15- ounce can of black beans drained
- Salt and pepper
- 3 cups cooked white rice or brown rice or quinoa
For serving:
- Pico de gallo, sour cream, cheese, or fresh cilantro
Instructions
Cook the taco stew base
- Heat 2 teaspoons of neutral oil in a large pot over medium heat. Add the onion and cook for 5 minutes.
- Add the beef and cook, breaking up with a wooden spoon, until completely cooked through and beginning to crisp up in spots. Add the minced jalapeño and scallion whites—season with salt and pepper.
- Melt the butter into the beef. Add the taco mix—cook for 1 minute until fragrant.
- Add the tomato paste and cook for 2 minutes or until it deepens in color.
Simmer the stew:
- Pour in the water and stir until completely incorporated. Add the black beans—season with salt and pepper.
- Bring to a boil and then reduce heat and hard-simmer for 30 minutes. It will reduce and thicken. Add more water and adjust the heat if it reduces too quickly—taste and season to your preferences.
Prepare the rice:
- While the stew cooks, make the white rice and prepare any accompaniments for the taco stew.
To serve:
- Divide the rice between bowls and ladle the taco stew around it. Serve with your favorite toppings. Enjoy!
Nutrition
Looking for more beef recipes? Check my archives!
If you made this easy taco stew recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
