Quick Texas Stew

Quick Texas Stew

9 Reviews 1 Pic
Sam Horn
Recipe by  Sam Horn

“A delicious Tex-Mex Chili even the non-cooks will enjoy. Serve with picante sauce and tortilla chips OR you can put some picante sauce right in the bowl, if you like.”

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Adjust Servings

Original recipe yields 4 servings



  1. In Dutch oven, over medium heat brown and drain 1 pound ground beef.
  2. Mix in diced tomatoes, ranch style chili beans, corn with liquid, minestrone soup. Season with salt and pepper to taste.
  3. Cover and simmer 30 minutes.

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Reviews (9)

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Lynn S

Lynn S

My family enjoyed this meal. I added some chili powder and cumin to the mix to suit our tastes a bit. I served it with cheese biscuits. My husband asked for seconds:) It's a keeper!!



This was a fast and friendly recipe for sure! With some cooked ground beef it becomes a meal using all canned goods, a perfect 20-minute dinner. I added tomato soup instead of minestrone and added a can of kidney beans as well to stretch it a little further. Delicious!!



Pretty good! I added 28 oz. of diced tomatoes, some chipolte salsa and seasonings like crused red pepper, garlic salt and ground pepper. I served it with cheese on top and corn bread. I also used ground turkey. I will make this again for a quick meal!

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Amount Per Serving (4 total)

  • Calories
  • 617 cal
  • 31%
  • Fat
  • 33.6 g
  • 52%
  • Carbs
  • 51.9 g
  • 17%
  • Protein
  • 30.3 g
  • 61%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 1593 mg
  • 64%

Based on a 2,000 calorie diet



previous recipe:

Quick Chili I


next recipe:

Hamburger Stew