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Santa Fe Stew Ole

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  Vegetable oil 1 Tablespoon
  Beef stew meat 1 1⁄2 Pound, cut into small bite-size pieces
  Canned stewed tomatoes 28 Ounce, undrained (1 Can)
  Carrots 2 Medium, sliced into 1/4 inch pieces
  Onion 1 Medium, chopped
  Taco spices and seasoning 1 1⁄4 Ounce (1 Package)
  Diced green chiles 2 Tablespoon
  Seasoned salt 1⁄2 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Canned pinto beans 15 Ounce, drained (1 Can)

In Dutch oven, heat oil; brown stew meat.
Add tomatoes, carrots, onion, Taco Spices & Seasonings, green chilies and Seasoned Salt; blend well.
Bring to a boil; reduce heat.
Cover and simmer 40 minutes.
In small bowl, combine water and flour; blend well.
Add to stew mixture.
Stir in pinto beans and simmer an additional 15 minutes.

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3007 Calories from Fat 1341

% Daily Value*

Total Fat 149 g228.9%

Saturated Fat 37.1 g185.5%

Trans Fat 0 g

Cholesterol 537.5 mg179.2%

Sodium 7194.6 mg299.8%

Total Carbohydrates 195 g65%

Dietary Fiber 37.1 g148.5%

Sugars 50.1 g

Protein 215 g430.4%

Vitamin A 494.5% Vitamin C 263.1%

Calcium 63.6% Iron 141.3%

*Based on a 2000 Calorie diet

Santa Fe Stew Ole Recipe