Taco Stew

taco stew titlesThe whole family loves this recipe. I made it a few months ago when we had several teens over for dinner and they all raved about it. One sweet young lady even asked for the recipe – I love it when kids feel empowered to cook!

The ingredients are simple. This is a great example of how you can take inexpensive real food and make something delicious, nutritious and not break the budget. You can splurge on the grassfed ground beef because the rest of the soup costs so little. I’d estimate the cost per serving, if you soak and cook your own beans from dried and make your own homemade broth, to be less than $3 per serving. Definitely a meal you can be happy about!

Taco Stew

Ingredients

1 lb. grassfed ground beef

1 medium onion, chopped

3 cloves garlic, pressed

olive oil or butter for the pan

2 Tablespoons no-MSG taco seasoning (make your own and save even more)

4 cups homemade chicken or beef broth

2 small zucchini or yellow squash, diced

2 cups cooked black beans

2 cups (or one 15oz can) diced tomatoes

1 cup frozen corn kernels

1 cup salsa

1/2-3/4 teaspoon sea salt (depending on how salty your taco seasoning is)

For topping:

shredded cheese

diced avocado

sour cream

non-GMO verified tortilla chips

Preparation

Heat oil or butter in a large pot over medium-high heat. Add onion, garlic and ground beef and saute until beef is browned. Sprinkle with the taco seasoning and stir well to blend. Add the broth, squash, beans, tomatoes, corn and salsa and simmer, covered, stirring occasionally for about 20 minutes or until the vegetables are tender. Taste and add the remaining salt if needed. Serve with the cheese, avocado, sour cream and chips if desired.

Taco Stew
 
Author:
Recipe type: soup
Cuisine: Mexican
Serves: 4-6 servings
 
Healthy and family-friendly, this soup is easy on the budget while remaining nutrient-dense.
Ingredients
  • 1 lb grassfed ground beef
  • 1 medium onion, choped
  • 3 cloves garlic, pressed
  • olive oil or butter
  • 2 Tablespoons no-MSG taco seasoning (homemade is best)
  • 4 cups homemade chicken or beef broth
  • 2 small zucchini or yellow squash, diced
  • 2 cups cooked black beans
  • 2 cups (or one 15oz can) diced tomatoes
  • 1 cup frozen corn kernels
  • 1 cup salsa
  • ½-3/4 teaspoon sea salt (depending on how salty your taco seasoning is)
  • shredded cheese
  • diced avocado
  • sour cream
  • non-GMO tortilla chips
Instructions
  1. Heat oil or butter in a large pot over mdeium-high heat.
  2. Add onion, garlic and ground beef and saute until beef is browned.
  3. Sprinkle with taco seasoning and stir well to blend.
  4. Add the broth, squash, beans, tomatoes, corn and salsa and simmer, covered, stirring occasionally for about 20 minutes or until the vegetables are tender.
  5. Taste and add the remaining salt if needed.
  6. Serve with cheese, avocado, sour cream and chips if desired.

 

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