Servings: 6–8 (or fewer if you’ve been wrangling cattle all day)
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
- 1 lb ground beef (the backbone of the stew)
- 1 lb smoked sausage, sliced into coins (for that Texas flair)
- 1 medium onion, chopped (for tears of flavor)
- 3 medium potatoes, diced (skin-on for rustic vibes)
- 2 cans (15 oz each) diced tomatoes (fire-roasted for bonus points)
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained (or use fresh/frozen if you’re fancy)
- 4 cups beef broth (or enough to make it stew-y)
- 1 cup tomato sauce (for richness)
- 1 tbsp chili powder (cowboy-approved spice)
- 1 tsp smoked paprika (optional, but bold)
- ½ tsp cumin (essential for Tex-Mex flair)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, hot sauce, or chopped cilantro.
