This taco stew is the recipe most requested by anyone who knows my mom and now you can try it too! It’s like taco soup but thicker like a chili.
Taco stew is an easy weeknight dinner recipe that the whole family loves. We love to top it with our favorite taco toppings and everyone can totally customize their own bowl.
So I call this a stew because I add potatoes, carrots and peas to it. That totally qualifies as stew, right?! It’s a little more hearty and chunky than our Instant Pot taco soup or even our taco ground beef chili.
Ok, back to the toppings…there’s something about the Fritos and the soup. I’m serious. I never, and I mean never, think to buy Fritos, but they are a total necessity for topping off the taco stew. I think it’s that crunchy corn taste that works so well with everything.
Ingredients for Taco Stew
I love that this recipe is mostly a pantry meal. It is so nice when you’re on a tight budget or just don’t have time to get to the store. It also cannot be easier! Here is what you will need:
- Yukon Gold Potatoes: yukons have the best flavor and keep the best texture when added to a soup or stew – you could also use red potatoes as a substitute
- Carrots: peeled and cut into bite size pieces
- Onion: just a yellow onion works great
- Hamburger: 80/20 or 85/15 works great – if you want to go a little healthier, try ground turkey or chicken
- Frozen Peas: just toss them in frozen, and they’ll be heated through in no time
- Diced Tomatoes: you can use any brand you want
- Tomato Sauce: any brand works great
- Taco Seasoning: you can use a store bought packet or make your own
- Corn: just open a can of corn and toss it in, no need to drain
- Chili Beans: pinto beans or black beans also will work great, undrained
- Kidney Beans: no need to drain these either
The measurements for each ingredient can be found in the recipe at the end of the post.
Which Potatoes are Best for Stew?
My mom always uses Russet potatoes for stew but I think that’s just because we bought them cheap for baked potatoes etc. Russet potatoes are not a good potato for soups and stews as they end up a bit mealy in texture.
Choose red or golden yukon potatoes when making a soup or stew as they have a different amount of starch so your potatoes will be soft and creamy and not crumble in the soup.
What Type of Beef is Best for Stew?
You can use any cut of beef for a beef stew, round, chuck roast, chuck shoulder, etc. (like in our classic beef stew recipe) but in this taco stew recipe we stick with ground beef to give that taco flare.
Can Taco Stew Be Made in the Slow Cooker?
Yes! This is a great slow cooker meal! You will want to brown the hamburger with the onions beforehand on the stove top. Then you can toss all the ingredients into the slow cooker along with the hamburger (that has been drained) and cook it on low for 4-6 hours or on high for 2-3 hours.
Storing, Reheating, and Freezing Taco Stew
To store stew, place it in an airtight container and allow it to cool almost completely then place it in the fridge for up to 5 days. Save all the toppings to add right before serving.
To reheat a single serving of taco stew, I just zap it in the microwave. If I’m going to reheat more than that, I do it on the stovetop over medium heat until it is warmed through.
Yes!! Stew freezes really well! Just cool the stew completely and place in freezer bags or snag yourself our favorite Food Saver. Stew can be frozen for up to 2 months if you’ve pressed out all of the air and sealed it properly.
It’s freezing cold outside right now and we are in the thick of soup season. I actually hate the cold weather, but I can’t get enough soups, stews and chilis! This taco stew is next on my soup menu!
More Easy Soup RECIPES:
This taco stew is the recipe most requested by anyone who knows my mom and now you can try it too! I beg you try this and you won't regret it!
- 8 Yukon Gold Potatoes peeled and diced or 8 red potatoes
- 3-4 Carrots peeled and diced
- 1 Onion chopped
- 1 pound Hamburger
- 1 package Frozen Peas small package
- 1 can Tomatoes 16 oz
- 1 can Tomato Sauce 8 oz
- 1 package Taco Seasoning or roughly 1/4 cup
- 1 can Corn undrained
- 1 can Chili Beans undrained
- 1 can Green Beans undrained
- 1 can Kidney Beans undrained
In a large pot add a drizzle of olive oil and place over medium heat.
Cook the onions until tender, about 3 minutes.
Add the carrots and potatoes and add just enough water to cover them.
Cook until tender.
In a separate pan, over medium heat cook the hamburger, drain the grease and add to the water and tender veggies.
Add all of the remaining ingredients and cook until heated through.
Serve with shredded cheese, sour cream and fritos!
To make in the slow cooker, do the first and second step and then dump everything in the slow cooker. We actually love to cook extra ground beef one night and save it for the taco stew to take less time. 🙂
reheat stew in a pot on the stovetop, or in the microwave
Serving: 1g | Calories: 473kcal | Carbohydrates: 96g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1452mg | Potassium: 1638mg | Fiber: 14g | Sugar: 19g | Vitamin A: 5245IU | Vitamin C: 66mg | Calcium: 164mg | Iron: 7mg
READ: Taco Stew