Santa Fe Stew Ole Food

SANTA FE STEW

Steps:

• In a Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Stir in the remaining ingredients except cheese. , Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Sprinkle with cheese.

SANTA FE STEW

Steps:

• In Dutch oven, heat oil; Dredge stew meat in flour and brown in Dutch oven.
• Add beef broth, tomatoes, carrots, onions, taco seasoning, green chiles, and seasoned salt; blend well.
• Bring to a boil; reduce heat, cover and simmer 40 minutes. Add pinto beans and cook 10 minutes more.
• Ladle into soup bowls and garnish with a bit of shredded cheddar cheese and sliced green onion.

SANTA FE STEW

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.

SANTA FE STEW OLE'

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.

SANTA FE CHICKEN ENCHILADA STEW

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.

SANTA FE STEW

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.

SANTA FE STEW

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.

SANTA FE BEEF AND GREEN CHILE STEW

Steps:

• In a Dutch oven, heat oil over medium-high heat, brown beef on all sides. Add in onions, garlic and bell pepper and saute until tender. Add in cumin, oregano, bay leaf ,salt and pepper. Cook and stir for 2 -3 minutes. Next add in sugar, beef broth, diced tomatoes with green chiles, chopped green chiles and beer. Bring to a boil ; reduce heat. Cover and simmer 1-1/2 hours, stirring occasionally. Next, add in the pinto beans, potatoes and cilantro. Cover and simmer another 30 minutes or until meat and potatoes are tender. If you would like a thicker stew , remove the lid at this time and keep cooking and stirring on simmer until desired consistency.
• Ladle into bowls and top with shredded cheeses, sour cream and more cilantro if desired. Serve with a basket of warm flour tortillas. Enjoy!