Spicy Santa Fe Stew

This past week we warmed ourselves up with Santa Fe Stew, an easy to make, common-ingredient dish. We love to make this stew on cold days or when we need to whip up something quickly! Make sure to have some avocados ready to slice for this dish, they're our favorite topping. Made in less than an hour, guaranteed to have leftovers, we hope this will be your new family dinner go-to. Feel free to add things to this stew like a bag of cooked rice or other vegetables. It is a versatile recipe!

Prep Time: 10 Minutes
Cook Time: 40 Minutes
Yield: 8 Servings
Difficulty: Easy


  • 2 lbs ground beef
  • 1 onion, chopped
  • 2, 1 oz packets of taco seasoning mix
  • 2, 10 oz can diced tomatoes (we use the ones with green chile peppers)
  • 2, 16 oz can corn
  • 2, 1 oz packets ranch dressing mix
  • 1, 16 oz can black beans
  • 1, 16 oz can pinto beans
  • 1, 16 oz can red kidney beans
  • 1, 14.5 oz can chicken broth
  • 1, 14.5 oz can diced tomatoes


  1. Heat an 11" HD Classic Fry Pan or skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned, 5 - 7 minutes. Drain and discard grease.
  2. Stir taco seasoning mix and ranch dressing mix into the ground beef, add corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth and diced tomatoes. Bring the mixture to a simmer, stirring occasionally. Cook until the tomatoes are softened, 30 - 60 minutes.
  3. Top with cheddar cheese, sliced avocado and sour cream.