Southwestern Black Bean Stew

Southwestern Black Bean Stew


"A mild stew with a flair, from the southwest."


{{adjustedServings}} servings 635 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 38.7 g
  • 77%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 1596 mg
  • 64%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
  2. In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 147 Ratings


This was DELICIOUS. But I changed a couple of things. Instead of the tomato paste, i used a can of diced tomatos. And I poured it over rice and added shredded cheese. YUM YUM

I made this using ground turkey, dried black beans that I cooked myself, and frozen corn. I also used the Taco Seasoning recipe on this site, instead of a package. It was good, but rather blan...

I found this recipe on here about 6 years ago and have made it ever since. It is a family favorite. I double the beans to stretch it a little farther. I don't drain the beans as the recipe state...