Santa Fe Stew {recipe}

Saturday morning was FREEZING.  Our weather dropped about 20 degrees from Friday morning to Saturday morning and I had to put on pants and a hoodie.  {Low 70's is super cold when you've been used to 90 degree weather.}  It was cra-zy. Since it was feeling like Fall I pulled out an old recipe for Santa Fe Stew. It's been a few years since I last made and it and I forgot just how good and easy it is to make.  It's super filling and has a great little kick to it.  Want to try it?  Here's the recipe.

Santa Fe Stew
8 servings

1-1/2 pounds ground beef

1 onion, chopped
1 tablespoons taco seasoning
1-1/2 tablespoons ranch dressing mix
1 15 oz can whole kernel corn (undrained)
1 15.5 oz can pinto beans (or kidney beans), drained
2 10 oz cans Rotel tomatoes*
1 10 oz can diced tomatoes
1 8 oz can tomato sauce
2 cups water
2 cups noodles

Directions:
Brown ground beef with chopped onion and drain well.

Stir in taco seasoning and ranch dressing powder and mix well.

Add remaining ingredients, stir and cook 10 minutes (or how long the box of noodles says to cook).

Serve with sour cream and tortilla chips.


*note - Regular Rotel tomatoes can be hot.  If you prefer, you can purchase mild ones or sub out one of the cans of Rotel for another can of plain diced tomatoes.  I made this with regular Rotel Tomatoes, and although the kids kept saying "Ohhh this is spicy!", they kept on eating it! Ha!

Updated 12.22.17

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