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Taco Stew
Karina Arnold makes this Taco Stew to prepare for a busy week. (Photo: Karina Arnold)
Karina Arnold's dad swears by this recipe and makes it when he has a busy week scheduled. Karina adapted a vegetarian version for herself.
4 cups tortilla soup (Karina used HEB’s Tortilla Soup) or make your own with tomato paste, vegetable stock, green peppers, seasonings and a dash of vinegar
1 bag Gardein Ground “Beef” or 4 ½ cups ground beef
1 red onion, diced.
3 white baked potatoes, cubed
2 cups brown rice, cooked
1 can of corn
1 can of black beans
3 large steamed carrots, sliced
1-2 Tbsp. olive oil
½-1 cup vegetable stock
2 bell peppers, diced
To season: Chili flakes, black pepper, garlic powder
In a large skillet, pour beef and sauté in a dash of olive oil, garlic powder, black pepper and chili flakes until browned, about 4-5 minutes. About halfway through, add diced onion and stir.
In a large pot, over medium heat, add soup, meat and onions, diced potato, rice, corn, beans and cooked carrots. Stir and add vegetable stock to the consistency you want to make your stew. Stir and let mix for about 5 minutes.
Store in airtight containers. Add fresh bell peppers on top of each portion and reheat over a stovetop or microwave.
Makes about 5-6 servings.
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