This time of year when we’re really busy with our lawns and gardens and other outdoor activities that have been put on hold throughout the winter, we tend to look for one-dish meals for supper so we can take full advantage of staying outside until the all the work is done.
It’s easy to come up with more elaborate meals in winter when you’re already stuck inside. But during spring, after a long spell of cabin fever, I prefer to spend time out in the fresh air soaking up Vitamin D in the warm sunshine, rather than creating big meals. My trusty crockpots often give me the extra time I need on those busy days.
I’ve had the following recipe for Taco Stew so long and have made it so often I don’t remember where I found it. The stew is great, but what I like best about the recipe is that the leftovers can be transformed into a different Mexican dish for the next day.
The one-dish meal includes meat, beans and vegetables (disguised for the youngsters who don’t like them). On the second day, I take the leftover stew, mix it with lime-cilantro-rice and then spoon that onto a 10-inch flour tortilla and add 1/3 cup shredded cheddar cheese, a few sprigs of fresh cilantro, a little taco sauce and fold it all into a large burrito for lunch the next day. By adding the lime/rice mixture to the stew, it usually gives you enough for several burritos.
TACO STEW
1 to 2 pounds stew meat or beef roast, cut into cubes
1 package taco seasoning mix
2 (15-ounce) cans Mexican-style diced tomatoes
1 (8-ounce) can tomato sauce
2 cloves garlic, minced
5 baby carrots, thinly sliced or chopped
1 tablespoon sugar
1 onion, chopped
2 beef bouillon cubes
2 (15-ounce) cans red kidney beans, rinsed and drained
2 teaspoons fresh cilantro, chopped
Salt and pepper to taste
Shredded Mexican or cheddar cheese
1 small can green chilies (optional if you don’t like spicy food)
Cut stew meat or roast into bite-size chunks. Roll in taco seasoning and add to crockpot. Add tomatoes, chilies (if used), tomato sauce, minced garlic, onions, carrots, bouillon cubes, beans and cilantro and salt and pepper. Cover and cook on low for 6 1/2 hours or until meat is tender.
Serve over tortilla chips or corn chips and top with shredded Mexican or cheddar cheese. For added variety, it can be topped with fresh tomatoes and lettuce and a dollop of sour cream.
Note: To make lime-rice, I use enough instant rice to make several cups and while it’s cooking, squeeze the juice of one lime into it and add about a tablespoon of fresh chopped cilantro when it’s done. You can also use regular long grain rice, but it seems the instant rice doesn’t stick together as much, which is better for this recipe.
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Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
