Print Recipe

Taco Stew



  • 2 pounds ground beef
  • 4 (10 ounce) cans Ro*Tel, liquefied in blender
  • 3 (16 ounce) cans pinto beans, drained, rinsed
  • 3 (15.25 ounce) cans corn, drained, rinsed
  • 2 envelopes taco seasoning mix
  • 2 envelopes ranch salad dressing mix


  1. In skillet, brown meat, then drain.
  2. Add taco seasoning and salad dressing mixes.
  3. When meat is ready, add all ingredients to slow cooker.
  4. Cover, and cook on LOW for 8 hours. The longer it cooks the better it is.

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