Mexican Stew Dutch Oven Recipe
Ingredients:
1 lb Hamburger
1/4 cup chopped onion
1 24oz can V-8 juice
1 can corn
1 pkg taco seasoning mix
1 small can sliced black olives
3/4 cup uncooked rice
1 15oz can red kidney beans
1/4 cup chopped onion
1 24oz can V-8 juice
1 can corn
1 pkg taco seasoning mix
1 small can sliced black olives
3/4 cup uncooked rice
1 15oz can red kidney beans
Instructions:
Brown hamburger in D.O. and drain off grease.
Add all ingredients and simmer 2 hours. (Try about 6 briquettes under and 4 on top)
Add taco chips when served.
Serves about 6.
Add all ingredients and simmer 2 hours. (Try about 6 briquettes under and 4 on top)
Add taco chips when served.
Serves about 6.
All recipes use a 12-inch dutch oven, unless specified.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Mexican Stew!
Send a photo of your meal to so I can add it here.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Mexican Stew!
Send a photo of your meal to so I can add it here.
Get 66 favorite recipes in my new dutch oven cookbook.
Find more Dutch Oven Resources at DutchOvenDude.com
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