Sante Fe Taco Stew

By dkosik

Ingredients

• 1 T vegetable oil
• 1/2 c diced onion
• 1/2 tsp garlic powder
• 1-1.25 oz pkg Lawry's taco spices and seasonings
• 1-28 oz can diced tomatoes, undrained
• 1-15 oz can pinto beans, drained
• 1-8 3/4 oz can whole kernel corn, drained
• 1-4 oz can diced green chilies, drained
• 1 c beef broth
• 1/2 tsp cornstarch
• 1 lb pork butt or beef chuck, cooked and shredded
• Sour cream, for garnish, optional
• Tortilla chips, for garnish, optional
• Fresh cilantro, for garnish, optional

Preparation

Step 1

In Dutch oven or large saucepan, heat oil. Add onion and garlic powder; saute 2 to 3 minutes until onions are translucent and tender. Add taco spices and seasonings, tomatoes, beans, corn and chilies; blend well. In small bowl, gradually blend broth into cornstarch, using wire whisk. Stir into stew. Stir in cooked meat. Bring to a boil, stirring frequently. Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally.

VARIATION: Substitute 3 cups cooked, shredded chicken for pork or beef.