What is a common ingredient in a taco?

A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese , and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles.

What is in an authentic Mexican taco?

Lime is probably the most essential of authentic Mexican taco toppings. A squeeze of lime adds a dash of acid that brings out the other flavors in a taco beautifully. Onions, cilantro, pico de gallo, sliced radishes or cucumbers, avocado, and chili peppers are also standard toppings for authentic tacos.

What's the white stuff in tacos?

Sour cream, jalapenos, garlic, cumin, and oregano are used to make a traditional Mexican white sauce. Mayonnaise is used in a variety of cold-serving recipes. White salsa, made with mayonnaise, sour cream, garlic, cumin, oregano, and crushed red pepper flakes, is another option.

What is the most common taco?

These days, beef barbacoa is the most common taco meat found in restaurants. You'll enjoy how savory and juicy barbacoa is – it's a texture reminiscent of barbecue sauce!

What is the most common ingredient in Mexican food?

Corn (maize) This ingredient has been the food base for our country since memory can tell. Its diversity, versatility and nutritional properties have made it the protagonist of an infinity of Mexican dishes that highlight its flavor in different forms that cannot be missed.

What are the most common taco toppings?

Classic Taco Toppings If you want truly an authentic experience, you want to provide your guests with options like refried beans, salsa made from tomatoes, onion, and cilantro, guacamole, pico de gallo, rice, and hot sauce . Cheese is an important part of Mexican food.

Delicious and the best Taco Stew Recipe

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

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Taco stew is an easy weeknight dinner recipe that the whole family loves. We love to top it with our favorite taco toppings and everyone can totally customize their own bowl.

So I call this a stew because I add potatoes, carrots and peas to it. That totally qualifies as stew, right?! It’s a little more hearty and chunky than our Instant Pot taco soup or even our taco ground beef chili.

Ok, back to the toppings…there’s something about the Fritos and the soup. I’m serious. I never, and I mean never, think to buy Fritos, but they are a total necessity for topping off the taco stew. I think it’s that crunchy corn taste that works so well with everything.

Ingredients for Taco Stew

I love that this recipe is mostly a pantry meal. It is so nice when you’re on a tight budget or just don’t have time to get to the store. It also cannot be easier! Here is what you will need:

Yukon Gold Potatoes: yukons have the best flavor and keep the best texture when added to a soup or stew – you could also use red potatoes as a substitute
Carrots: peeled and cut into bite size 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 toss them in frozen, and they’ll be heated through in no time
Diced Tomatoes: you can use any brand you want
Tomato Sauce: any brand works great
Taco Seasoning: you can use a store bought packet or make your own
Corn: just open a can of corn and toss it in, no need to drain
Chili Beans: pinto beans or black beans also will work great, undrained
Kidney Beans: no need to drain these either

The measurements for each ingredient can be found in the recipe at the end of the post.

Which Potatoes are Best for Stew?

My mom always uses Russet potatoes for stew 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 a bit mealy in texture.

Choose red or golden yukon potatoes when making a soup or stew as they have a different amount of starch so your potatoes will be soft and creamy and not crumble in the soup.

What Type of Beef is Best for Stew?

You can use any cut of beef for a beef stew, round, chuck roast, chuck shoulder, etc. (like in our classic beef stew recipe) but in this taco stew recipe we stick with ground beef to give that taco flare.

Can Taco Stew Be Made in the Slow Cooker?

Yes! This is a great slow cooker meal! You will want to brown the hamburger with the onions beforehand on the stove top. Then you can toss all the ingredients into the slow cooker along with the hamburger (that 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 store stew, place it in an airtight container and allow it to cool almost completely then place it in the fridge for up to 5 days. Save all the toppings to add right before serving.

To reheat a single serving of taco stew, I just zap it in the microwave. If I’m going to reheat more than that, I do it on the stovetop over medium heat until it is warmed through.

Yes!! Stew freezes really well! Just cool the stew completely and place in freezer bags or snag yourself our favorite Food Saver. Stew can be frozen for up to 2 months if you’ve pressed out all of the air and sealed it properly.

It’s freezing cold outside right now and we are in the thick of soup season. I actually hate the cold weather, but I can’t get enough soups, stews and chilis! This taco stew is next on my soup menu!

Watch Taco Stew Recipe Video

More Easy Soup RECIPES:

Chicken Noodle Soup
Meatball Soup
Butternut Squash Soup
Irish Beef Stew
Instant Pot Taco Soup
Roasted Tomato Basil Soup
Chicken Pot Pie Soup
Brown Butter Cauliflower Soup
Instant Pot Turkey Chili
Cheesy Southwestern Chicken Tortilla Soup
All our SOUP RECIPES!

Taco Stew

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3.70 from 72 votes

Servings: 8

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Description

This taco stew is the recipe most requested by anyone who knows my mom and now you can try it too! I beg you try this and you won’t regret it!

Ingredients

8 Yukon Gold Potatoes, peeled and diced or 8 red potatoes
3-4 Carrots, peeled and diced
1 Onion , chopped
1 pound Hamburger
1 package Frozen Peas, small package
1 can Tomatoes, 16 oz
1 can Tomato Sauce, 8 oz
1 package Taco Seasoning, or roughly 1/4 cup
1 can Corn, undrained
1 can Chili Beans, undrained
1 can Green Beans, undrained
1 can Kidney Beans, undrained

Instructions

In a large pot add a drizzle of olive oil and place over medium heat.
Cook the onions until tender, about 3 minutes.
Add the carrots and potatoes and add just enough water to cover them.
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Cook until tender.
In a separate pan, over medium heat cook the hamburger, drain the grease and add to the water and tender veggies.
Add all of the remaining ingredients and cook until heated through.
Serve with shredded cheese, sour cream and fritos!

Notes

To make in the slow cooker, do the first and second step and then dump everything in the slow cooker. We actually love to cook extra ground beef one night and save it for the taco stew to take less time. 🙂

reheat stew in a pot on the stovetop, or in the microwave

Nutrition

Serving: 1gCalories: 473kcalCarbohydrates: 96gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1452mgPotassium: 1638mgFiber: 14gSugar: 19gVitamin A: 5245IUVitamin C: 66mgCalcium: 164mgIron: 7mg