Brenda’s Santa Fe Stew
1 pound ground beef, venison, or elk, crumbled/browned/drained
1 onion, chopped/sauteed
Put above in a large pot and add:
1-2 Tablespoons taco seasoning mix
1-2 Tablespoons ranch dressing mix
1 can black beans
1 can pinto beans
1 can kidney beans
1 can corn (hominy is good too)
1 large can diced tomatoes
1 can Rotel tomatoes
Add water to suit your preference for consistency. Simmer. Serves 6.
Chef’s Notes:
Can be topped with shredded cheese, sour cream, tortilla chips.
For freezing in individual containers, don’t add any extra water until you get ready to reheat. If frozen in flat containers, it can be kept at your desk and will be nearly thawed in time for lunch. This recipe is very flexible regarding substitutions (ex: hominy, garbanzo beans). And it’s a good way to cycle out your canned food stockpile.
JWR Adds: It is noteworthy that for most soup and stew recipes that include canned beans, corn or tomatoes, you should NOT drain the juices from the can before use. Just pour the entire contents of the can in to the soup. Not only will this add to the flavor of the soup, but it will also add slightly to its nutritive value. Don’t pour those nutrients down your sink drain!
Useful Recipe and Cooking Links:
Enola Gay (editor of the inspiring Paratus Familia blog) shares her recipe for Blueberry (or Huckleberry) Buckle.
Here are some free venison recipes.
Currently Available as Free Kindle e-Books:
Cavelady Cooking: 50 Fun Recipes for Paleo, Low-Carb and Gluten-Free Diets
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!