Crock pot Santa Fe stew

1 1/2 pounds ground beef

1 small onion, chopped

1 small green pepper, chopped

1/2 teaspoon minced garlic

1/2 teaspoon black pepper

1/2 teaspoon cumin

1 teaspoon salt

1 (15 ounce) can Bush’s pinto beans, undrained

1 (15 ounce) can Bush’s black beans, undrained

1 (15 ounce) can Bush’s kidney beans, undrained

1 (15 ounce) can whole kernel white sweet corn, drained

1 (14.5 ounce) can petite diced tomatoes, undrained

1 (4 ounce) can chopped green chilies

1 (1.5 ounce) package taco seasoning

1 (1 ounce) package ranch dressing mix

 

 

Brown ground beef with onion, green pepper and spices in a skillet on top of the stove.  Add all ingredients to crockpot and mix in ground beef mixture.  Cook on low 2 to 3 hours. 

This makes a 3 quart crockpot almost full to the top, approximately 10 to 12 servings.  It is great served with cornbread.

 

Note:  I always have leftovers with this stew.  The second day we eat it in tortillas with sour cream, salsa, and shredded cheese on top and love it this way, too.