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Easy One Pot Taco Stew

Course Dinner, Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Calories 283kcal


  • 1 lb lean ground beef
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 tablespoon olive oil
  • 1 sweet yellow onion diced
  • 5 cups yellow gold potatoes peeled and diced
  • 6 cups water
  • 2 cups low sodium beef broth
  • 1 (14.5 oz) can Libby's® Sliced Carrots drained
  • 1 (14.5 oz) can Libby's® Cut Green Beans drained
  • 1 (15 oz) can Libby's® Whole Kernel Sweet Corn drained
  • 1 (16 oz) can medium red chili beans drained
  • 1 (15 oz) can pinto beans
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1.5 tablespoons cumin
  • 1.5 tablespoons ground coriander
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder


  • Heat a large dutch oven over medium-high heat and add the ground beef. Sprinkle with salt and pepper and cook, breaking it up as it cooks, until no longer pink, around 5 minutes. Remove from the pot with a slotted spoon and set aside. Drain and wipe out the pot.
  • Add the olive oil and heat to medium, medium-high. Add the onions and cook until soft and translucent, around 3 minutes. Add the potatoes, followed by the water and beef broth, then bring to a boil. reduce heat to a low boil and cook until the potatoes are soft, around 10-15 minutes.
  • Once the potatoes are soft, add the ground beef back to the pot, followed by the cans of Libby's carrots, green beans, and corn, the red chili beans, pinto beans, tomato sauce, diced tomatoes, cumin, coriander, chili powder, and garlic powder. Stir gently to combine and simmer until hot. Serve with your favorite taco toppings.


Calories: 283kcal | Carbohydrates: 44g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 759mg | Potassium: 1316mg | Fiber: 11g | Sugar: 10g | Vitamin A: 6320IU | Vitamin C: 23.1mg | Calcium: 114mg | Iron: 6.7mg