Not every stew needs potatoes! My easy ground beef and black bean stew gets plenty of flavor from canned diced tomatoes, corn, and taco seasoning. Ready in just 30 minutes, it’s exactly the kind of simple one-pot dinner I like to make.
Black Bean Stew Recipe
This easy ground beef and black bean stew is a hearty, flavorful one-pot dinner that’s ready in just 30 minutes. Made with seasoned ground beef, black beans, diced tomatoes, sweet corn and beef broth, this black bean beef stew is an easy weeknight meal the whole family will love.
Serve each bowl with shredded cheese and crunchy Fritos or tortilla chips on top, and don’t forget a piece of homemade sweet cornbread to soak up all the flavors! This is one of those soups and stews you’ll want to make on repeat because it’s quick, filling and made with simple ingredients you probably already have in your kitchen.
Let’s Make My Ground Beef and Black Bean Stew!
Make the Ground Beef. In a large pot (this is a one pot meal, so we’ll make everything in this pot), brown the ground beef. After browned, drain any fat remaining in the pot. Add a packet of taco seasoning and stir to coat the ground beef.
Add the cans. Add cans of black beans, diced tomatoes and corn into the pot, along with beef broth.
Tip: Want it to be extra special? Use roasted corn. Here’s how to cook corn in the oven.
Simmer. Bring to a boil and then reduce to low/medium heat and simmer uncovered for 20 minutes.
Serve in bowls, with shredded cheese and fritos on top. If you don’t have fritos you can also add crushed up tortilla chips. If you want it hearty, serve this over white rice (that’s how my family loves it).
I hope you enjoy this 30 minute black bean stew recipe!
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Taco-Style Ground Beef and Black Bean Stew
PrintIngredients
- 1 pound ground beef
- 1 (1.25 oz package) taco seasoning
- 1 (15 oz can) black beans undrained
- 1 (15 oz can) diced tomatoes undrained
- 1 (15 oz can) whole kernel corn drained
- 1 1/2 cups beef broth
- shredded cheddar cheese to top optional
- fritos or tortilla chips to top optional
Instructions
- In a large pot over medium high heat brown beef, about 10 minutes. Drain any fat remaining in the pot. Add taco seasoning and stir to completely coat the ground beef.
- Add black beans, diced tomatoes, corn and beef broth to pot and bring to a boil. Reduce to low/medium heat and simmer for 20 minutes.
- Serve in bowls, adding shredded cheese and fritos on top. Bonus: We love serving this stew on top of white rice.
Mickey says
This recipe is listed under the Summer cuisine, is that an error or intentional? It may complicate the search. It it so very good, I just want it to get the best representation. Thank you again!
Pamela Reed says
Hey Mickey, I categorize per garden season so it’s listed under “summer” as that is when we grow our black beans. This is a year round stew though – so enjoy it whenever you want! 🙂
Mickey says
Loved this recipe! Used what I had in the pantry with little variance, Mexican tomatoes and southwestern corn. Forgot to add the taco seasoning to the meat, so I just dumped it in. Delicious, planning to make it for my son in December. Thank you!