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.
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