MEXICAN STEW 
1 lb. ground beef
2 cans whole kernel corn
2 cans pinto beans
1 can stewed tomatoes
1 can chopped chili
3 jars taco sauce
1 sm. onion, chopped
1 bag Tostitos
Grated cheese

Brown ground beef with chopped onion. Drain off any fat. In a large soup pan add beef and all cans of corn, beans, tomatoes, chili and taco sauce. Simmer for 30 minutes or more. The longer simmered, the better. Serve over Tostitos and top with grated cheese. In single bowls.

Related recipe search

“MEXICAN STEW”

 

Recipe Index