Print Recipe

Taco Stew



  • 8 pounds lean ground beef
  • 2 (50 ounce) cans condensed tomato soup
  • 5 cups water
  • 2 1/2 cups chopped onions
  • 3 pounds 10 ounces canned, undrained whole kernel corn
  • 7 pounds 4 ounces canned pinto beans, rinsed and drained
  • 1 1/2 cups taco seasoning
  • 2 cups canned chopped green chiles
  • 1 pound 8 ounces shredded Monterey jack cheese
  • 1 pound 8 ounces tortilla chips


  1. In large saucepot cook beef. Cook until internal temperature is 155 degrees F or higher for 15 seconds and beef is browned. Drain fat.
  2. Add soup, water, onions, corn, tomatoes, beans, taco seasoning and chilies. Hold at 140 degrees F or higher.
  3. Portion using 8-ounce ladle (1 cup).
  4. Top with cheese and tortilla chips.

Yield: (50 servings) 8 ounces or 1 cup each


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.