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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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My mom and dad, who are both great cooks, instilled in me a love of cooking. I enjoy experimenting with different recipes and couldn't wait to try this unique stew. I prepare it for my family at least once a month. - Keli Lamb, Coupeville, Washington Ingredients:
3 pounds ground beef |
1 cup chopped onion |
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted |
2-2/3 cups water |
2 envelopes taco seasoning |
2 cups each diced carrots and celery |
2 cups cubed potatoes |
1 can (28 ounces) pork and beans, undrained |
salt and pepper to taste |
Directions:
1. In a skillet, cook beef and onion over medium heat until no longer pink.
2. Meanwhile, in a Dutch oven, bring the soup, water and taco seasoning to a boil. Add vegetables and return to a boil.
3. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Drain beef; add to stew. Simmer, uncovered, for 5 minutes. Stir in pork and beans; heat through. Add salt and pepper. Yield: 12 servings (3 quarts).
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