I remember the very first time I had Southwest Stew. It was Halloween 2009 and we were at a little get together at a friend’s house. She had a crock pot full of this stew with all kinds of toppings available. It was cold out, so this was a perfect, hearty, crowd pleasing meal to serve. I was impressed with the spread–it just looked so pretty. Then I had a bowlful. And another. It was so good!
This was just a few months after I had gotten married and I was eagerly adding to my repertoire of meals any chance I could, so I knew I had to get the recipe. Now it’s one of my favorites–I’ve served it to groups, for people who are in need of meals for one reason or another, I make it for our family often, and there is usually at least one meal’s worth in the freezer.
So with my friend’s permission, here is the recipe!
Start off with some wrist exercises because you will be opening a lot of cans. You can use dry beans that have been soaked and cooked, but I have found that for this recipe, canned is just a lot easier. Even without the beans, there are still lots of cans to open.
Brown your beef with onions and bell peppers. It’s a good idea to use a large enough pot that you can just add the rest of the ingredients to after the meat is cooked and drained. This time I used a large stock pot because I doubled the recipe (some for dinner, some for a friend who recently had a baby, some for lunch, and some for the freezer–it goes a lot way!)
Drain and rinse your beans. If you’re using canned corn, drain first. Pour the rest of the ingredients into the pot.
Bring to a boil and let simmer for 15-20 minutes. That’s it! It really is that simple. It’s full of flavor, filling, it goes a long way, and it has veggies in it. I’m a big fan–can you tell? 🙂
For freezing, pour into gallon-sized freezer zip-loc bags and lay flat in the freezer. When you’re ready to eat, thaw in the fridge overnight (using a thawing box) and heat on the stove.
- 1 lb. ground beef
- ½ cup chopped onion
- ½ green or red pepper
- 2 cans pinto beans, drained/rinsed
- 1 can corn, drained
- 2 cans stewed tomatoes (diced works too)
- 1 8 oz. can tomato sauce
- 1 cup chunky salsa
- Opt: cumin and garlic to taste
- Topping: cheese, sour cream, (serve with) rice, tortilla chips, fritos, or bread
- Brown ground beef with onions and peppers until cooked through; drain fat
- Put everything in a large sauce pan and bring to a boil
- Turn down and simmer 15-20 minutes
- You can also transfer it to a crock pot to keep it warm if serving it at a party