Easy Taco Stew Recipe
Is this easy taco stew recipe basically just another name for chili? You bet. It's so easy to make and so flavorful that I don't even mind the silly name.
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Servings: 4
Calories: 307kcal
Equipment
Ingredients
- 2 teaspoons neutral oil
- 1 yellow onion (peeled and diced)
- 1 pound ground beef
- 3 cloves garlic (peeled and minced)
- 1 jalapeño (trimmed and minced)
- 4 scallions (minced, white and green parts separated)
- 1 tablespoon butter
- 2 tablespoons taco seasoning (See Note 1)
- 2 tablespoons tomato paste
- 4 cups water
- 1 (15-ounce) can black beans (drained)
- Salt and pepper
Cooked rice:
- 1 cup white rice (thoroughly rinsed)
- 2 cups water
- Salt
- 1 tablespoon 1 extra virgin olive oil (or butter)
Homemade pico de gallo:
- 2 Roma tomatoes (cored and finely diced)
- 1 jalapenño (trimmed and minced)
- 3 cloves garlic (peeled and minced)
- ½ yellow onion (peeled and minced)
- ½ cup cilantro (loosely packed and minced)
- 1 lime (juiced)
- Salt
For serving:
- Sour cream, lime wedges, grated cheese, or minced 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 spoon, until completely cooked through and beginning to crisp up in spots.
- Add the minced garlic, minced jalapeño, and scallion whites. Season with salt and pepper.
- Melt the butter into the beef. Add the taco seasoning and 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 4 cups of water and stir until completely incorporated. Add the black beans and season with salt and pepper.
- Bring to a boil and then reduce the heat to medium-low. Simmer, uncovered, for 30 minutes until the stew reduces and thickens. Add more water and adjust the heat if it reduces too quickly. Taste and season to your preferences.
Prepare the rice:
- Place the rinsed rice with 2 cups of water in a small saucepan. Add a pinch of salt and 1 tablespoon extra virgin olive oil or butter. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let stand for 10 minutes before fluffing with a fork.
Make the pico de gallo:
- Place the diced tomatoes, jalapenño, garlic, onion, cilantro, and lime juice in a small bowl. Season with salt and mix until combined. Let stand until ready to serve.
To serve:
- Divide the cooked white rice between shallow bowls and ladle the taco stew around it. Spoon the pico de gallo on top and serve with any additional toppings on the side. Enjoy!
Notes
Note 1: If you don't have taco seasoning, use 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, and ¼ teaspoon cayenne powder
Nutrition
Calories: 307kcal | Carbohydrates: 21g | Protein: 31g | Fat: 11g | Sodium: 277mg | Fiber: 7g | Sugar: 3g | Vitamin C: 7mg
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