SANTA FE STEW
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
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 STEW
Meet the Cook: This recipe came with me from New Mexico, where I lived years ago. It's been a hit at everything from a simple family supper to a church fellowship! Our three daughters are 19, 17 and 6. My husband's a truck driver, and we live in town. But we also have an 80-acre farm, filled with pine trees, that belonged to my great-granddad - one day, we hope to build a house there. -Patti Henson, Linden, Texas
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 251 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 565mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.
SANTE FE CHICKEN
Categories Chicken Garlic Poultry Tomato Braise Quick & Easy Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until golden brown, about 4 minutes per side. Pour off all but 1 tablespoon drippings from skillet. Add garlic and cook until just fragrant, about 30 seconds. Add stewed tomatoes, yam, chilis, broth, 6 tablespoons cilantro and taco sauce. Cover skillet, reduce heat to medium-low and simmer until chicken is just tender, about 20 minutes. Transfer chicken to plate. Add hominy to skillet and boil until yam is tender and juices are reduced to sauce consistency, about 10 minutes. Season with salt and pepper to taste. Return chicken and any collected juices to skillet. Cook until heated through, about 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Transfer to large deep serving platter. Garnish with remaining cilantro.
SANTA FE PIZZA
Categories Cheese Chicken Bake Kid-Friendly Quick & Easy Back to School Cheddar Corn Jalapeño Cilantro Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.
SANTE FE STEW
Super Easy!! My aunt made this at a family reunion years ago and I've been making it every since.**Note: I am not promoting McCormick or Hidden Valley Ranch, but I have given out this receipe and have been told it doesn't taste the same if you use other brands of taco seasoning and dry ranch mix.**
Provided by Michelle R.
Categories Beef Soups
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Brown ground beef and drain. (I use a 6qt dutch oven, so I don't have to dirty more dishes.)
- 2. Add all other ingredients. No special order. Do not drain any of the canned items.
- 3. Heat to a slow boil. Simmer on low for 30 minutes.
- 4. Serve over corn chips and top with a spoonful of sour cream. Mix and Enjoy!
SANTA FE STEW OLE'
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
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 CHICKEN ENCHILADA STEW
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
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 CHICKEN STEW
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
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
VEAL STEW
My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.
Provided by MNKENNEY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
- Add meat to the pot, and brown evenly.
- Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g
SANTA FE SOUP
This soup makes a quick meal that you can make as mild or as hot as you like depending on the stewed tomatoes with chilies that you use. Serve with hot corn bread or warmed flour tortillas.
Provided by Sammye
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Brown ground beef and drain off fat.
- In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
Nutrition Facts : Calories 455.2 calories, Carbohydrate 36.3 g, Cholesterol 72.1 mg, Fat 21.6 g, Fiber 7.7 g, Protein 28.4 g, SaturatedFat 10.2 g, Sodium 1827.1 mg, Sugar 9.1 g
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