Yummy and the best taco stew recipe

This Taco Stew is the recipe most requested by everyone who knows my mom and now you can try it too! It’s like taco soup, but thicker than a chili.

Taco Stew is a easy weeknight dinner recipe who loves the whole family. We love topping it with our favorite taco toppings, and everyone can customize their own bowl.

So I call this a stew because I add potatoes, carrots and peas. This can definitely be called a stew, right?! It’s a little heartier and chunkier than our Instant Pot Taco Soup or even our Taco Ground Beef Chili.

Okay, back to the toppings… there’s something about the fritos and the soup. I’m serious. I never think, and I never mean, of buying Fritos, but they’re an absolute necessity to top off taco stew. I think it’s that crunchy corn flavor that goes so well with everything.

Ingredients for taco stew

I love that this recipe is primarily a pantry meal. It’s so nice if you’re on a tight budget or just don’t have time to go to the store. It couldn’t be easier! Here’s what you need:

• Yukon Gold Potatoes: Yukons have the best flavor and retain the best texture when added to a soup or stew — you can also use red potatoes as a substitute
• Carrots: peeled and cut into bite-sized 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 throw them in frozen and they’ll be warmed through in no time
• Diced Tomatoes: You can use any brand
• Tomato Sauce: Any brand works great
• Taco Seasoning: You can use a store-bought pack or make your own
• Corn: Just open a can of corn and throw it in, no need to drain it
• Chili Beans: Pinto beans or black beans also work well, undrained
• Kidney beans: These don’t need to be drained either

You can find the measurements for each ingredient in the recipe at the end of the post.

Which potatoes are best for stew?

My mom always uses russet potatoes for stews, but I think that’s just because we bought them cheap for baked potatoes etc. Russet potatoes are not a good potato for soups and stews as they end up being a bit floury.

Choose red or golden Yukon potatoes when making a soup or stew, as they contain varying amounts of starch to help your potatoes be soft and creamy and not crumble in the soup.

What Kind of Beef is Best for Stew?

You can use any cut of beef for a beef stew, round joint, chuck roast, chuck shoulder, etc. (like in our classic beef stew recipe), but in this taco stew recipe we’re sticking with ground beef for that taco flavor achieve.

Can taco stew be made in the slow cooker?

Yes! This is a great slow cooker dish! You should fry the hamburger with the onions on the stove beforehand. Then you can throw all the ingredients in the slow cooker along with the hamburger (which has been drained) and cook it on low for 4-6 hours or on high for 2-3 hours.

Storing, reheating and freezing taco stew

to Load Straw out, transfer to an airtight container and allow to cool almost completely, then refrigerate for up to 5 days. Reserve any toppings to add right before serving.

To reheat a single batch of taco stew, I just zip it in the microwave. If I want to reheat more than that, I do it on the stovetop over medium-high heat until warmed through.

Yes!! stew freezes very good! Simply cool the stew completely and strain into freezer bags, or grab our favorite food saver. Stew can be frozen for up to 2 months if you squeeze out all the air and seal properly.

It’s freezing outside right now and we’re in the middle of soup season. I actually hate the cold weather, but I can’t get enough of soups, stews and chillies! This Taco Stew is next on my soup menu!

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