Santa Fe Stew Food

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SANTA FE STEW



Santa Fe Stew image

Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.

Provided by steph

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 50m

Yield 8

Number Of Ingredients 11

2 pounds ground beef
1 onion, chopped
2 (1 ounce) packets taco seasoning mix
2 (1 ounce) packets ranch dressing mix
2 (16 ounce) cans shoepeg corn
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg 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 to 60 minutes.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 61.5 g, Cholesterol 72.1 mg, Fat 15.3 g, Fiber 11.7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 2401.7 mg, Sugar 8.4 g

SANTA FE CHICKEN STEW



Santa Fe Chicken Stew image

I was experimenting to create a stew similar to one I tasted when I was young. This is the result. My family asks me to make it so often that I am quickly becoming burned out on it! LOL. It has amazing flavor and if you like a thick stew, this is for you!

Provided by Jheryn

Categories     Chicken

Time 3h20m

Yield 9-12 serving(s)

Number Of Ingredients 11

3 lbs chicken, deboned
1 cup red rice (wild or brown if you prefer)
2 (15 ounce) cans corn
2 (15 ounce) cans black beans
1 (10 ounce) can original rotel
3 (15 ounce) cans chicken broth
1 tablespoon minced garlic
1 large onion, diced
1 teaspoon salt
2 (1 1/4 ounce) packages mccormicks enchilada seasoning
1 (1 1/4 ounce) package old el paso taco seasoning

Steps:

  • In a large stock pot, boil chicken until just cooked through. Use about 3/4 gallon of water.
  • Remove chicken from liquid set aside to cool. Save the broth!
  • Strain the broth to remove residue from boiling process.
  • Return strained liquid to stock pot and add chicken broth.
  • Cut chicken into bite sized cubes when cool enough to do so.
  • Add rice and salt to liquid and bring to a boil.
  • Reduce heat to simmer and simmer for 15 minutes.
  • Drain and rinse corn and beans.
  • Drain Rotel.
  • Add remaining ingredients and cubed chicken to the liquid.
  • Mix together until seasoning packages are well mixed into the broth.
  • Simmer for about 3 hours or until rice is tender.
  • Stew will thicken a LOT! Add more water or chicken broth to keep it at your desired consistency.
  • When rice is fully cooked you can serve.
  • OPTIONAL: Served with tortilla chips, shredded cheese, diced onions, and/or sour cream.

Nutrition Facts : Calories 427.1, Fat 16.3, SaturatedFat 4.5, Cholesterol 69, Sodium 943.5, Carbohydrate 43.6, Fiber 8.8, Sugar 4.2, Protein 29.8

SANTA FE STEW OLE'



Santa Fe Stew Ole' image

Make and share this Santa Fe Stew Ole' recipe from Food.com.

Provided by southern chef in lo

Categories     Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 1/2 lbs beef stew meat, cut into bite size pieces
1 (28 ounce) can stewed tomatoes
2 medium carrots, cut into 1/4 inch slices
1 medium onion, coarsely chopped
1 (1 ounce) package taco seasoning mix
2 tablespoons dried green chilies
1/2 teaspoon Lawry's Seasoned Salt (or any brand you have)
1/4 cup water
2 tablespoons all-purpose flour
1 (15 ounce) can pinto beans, drained

Steps:

  • In Dutch oven, heat oil and then brown stew meat. Add tomatoes, carrots, onion, taco mix, green chilies, and seasoned salt; blend well and bring to a boil. Reduce heat; cover and simmer for 40 minutes.
  • In a small bowl, combine water and flour; blend well. Stir into stew mixture. Add pinto beans and simmer 15 minutes more.

Nutrition Facts : Calories 863.1, Fat 48.4, SaturatedFat 18.1, Cholesterol 177.1, Sodium 606, Carbohydrate 49.9, Fiber 13, Sugar 12.6, Protein 57.7

SANTA FE STEW



Santa Fe Stew image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 10

2 lb ground beef
1 pkg taco seasoning
1 pkg ranch dressing mix
2 cans whole kernel corn
1 can pinto beans
1 can great northern beans
1 can kidney beans
1 can ranch style beans
1 can diced tomatoes
1 pkg grated cheddar cheese

Steps:

  • In frying pan brown ground beef and drain.
  • Transfer meat to large pot and mix in taco seasoning and ranch dressing mix. Add corn and stir. Add pinto beans and great northern beans and stir. Add kidney beans and ranch style beans and stir. Add diced tomatoes and stir.
  • Heat to boiling. Reduce heat and simmer for about 30 minutes or until steaming. Garnish with grated cheese, if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SANTA FE CHICKEN ENCHILADA STEW



Santa Fe Chicken Enchilada Stew image

Warm up with this enchilada-inspired Southwestern stew, made with chicken, veggies and beans in a creamy broth, topped with the perfect amount of crunch.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, 1 cup each

Number Of Ingredients 10

4 corn tortillas (6 inch), cut into strips
1 tsp. oil
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 cup plus 2 Tbsp. milk, divided
2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (15 oz.) black beans, rinsed
1 can (11 oz.) corn with red and green bell peppers, drained
1 can (14.5 oz.) diced tomatoes, drained
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 400°F.
  • Toss tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
  • Meanwhile, mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
  • Serve topped with tortilla strips and cilantro.

Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 27 g

SANTA FE CORN & SAUSAGE STEW



Santa Fe Corn & Sausage Stew image

This is a delicious soup for a brisk fall day. I always serve this soup with a nice tossed salad. You can make this soup more spicier by adding more chillies or peppers if preferred.

Provided by Shoppohollic

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon margarine
1 onion, finely chopped
1/2 red bell pepper, chopped finely
1 1/2 cups milk
1 (10 3/4 ounce) can cream of chicken soup
1 cup frozen corn
1 (8 ounce) package pork sausage, cooked & crumbled
1 (4 ounce) can diced green chilies
1/2 cup shredded swiss cheese
pepper

Steps:

  • Melt butter in saucepan.
  • Add onion & pepper. Cook until translucent. Gently stir in milk, soup, corn, sausage, green chilies, swiss cheese and pepper. Bring the stew to a boil and serve.
  • Delicious.

Nutrition Facts : Calories 432.9, Fat 29.8, SaturatedFat 11.3, Cholesterol 72.2, Sodium 1301.2, Carbohydrate 24.1, Fiber 2, Sugar 3.3, Protein 18.9

DEE'S SANTA FE GREEN CHILE STEW



Dee's Santa Fe Green Chile Stew image

This is my DD's recipe that she shared with me when she was living in Santa Fe. I am sure that every family in New Mexico has their own favorite version, but this is my favorite. It can also be cooked in a crockpot, but I like the texture of the stew, cooked on top of the stove.

Provided by Miss Annie

Categories     Stew

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs pork or 1 1/2 lbs beef, cubed
2 tablespoons flour
4 tablespoons oil
1 cup green chili (frozen; fresh roasted, peeled and chopped; or 1 cup canned...according to your personal heat prefere)
4 potatoes, cubed
2 onions, cubed
2 cloves garlic, minced
2 quarts chicken stock
water (if needed)
1 teaspoon salt
fresh ground pepper

Steps:

  • Sprinkle the pork with flour to lightly coat.
  • In a large pot (I use a Dutch oven), brown the meat in oil.
  • Add chiles, chicken stock, vegetables, salt& pepper, and water if needed.
  • Bring to a boil, lower heat to medium low.
  • Cover and simmer until meat and vegetables are done, and the stew is slightly thickened (about 3 hours).
  • You may cook in a crockpot for 6-8 hours.
  • Serve with flour tortillas.

Nutrition Facts : Calories 568.1, Fat 23.6, SaturatedFat 5.8, Cholesterol 104.8, Sodium 919.3, Carbohydrate 44.2, Fiber 4.2, Sugar 9, Protein 43.3

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