Ranch-Style Creamy Cowboy Stew

1. 1

   Place the bacon in a large skillet and cook over medium-high heat, turning now and then, until evenly browned, about 8 minutes. Transfer the bacon to paper towels to drain; chop when cool enough to handle.

2. 2

   Melt the butter in a saucepan over medium heat; whisk in the flour. Gradually pour in the evaporated milk, whisking until smooth. Cook until slightly thickened, about 2 minutes; remove from the heat.

3. 3

   Add the oil to a large pot or Dutch oven; cook the onions over medium heat until almost translucent. Add the ground beef, and cook, stirring and breaking up chunks with a spatula as it cooks, 5 to 7 minutes. Drain any excess fat.

4. 4

   Add the bacon, diced tomatoes with green chiles, beans, and corn. Pour in the beef broth and add the diced potatoes. Stir to combine. Add the garlic granules and cumin. Season with salt and pepper.

5. 5

   Bring the soup to a boil, then reduce the heat to low. Cover and simmer until the potatoes are tender, 20 to 30 minutes. Pour the evaporated milk mixture into the soup and stir to combine. Serve immediately.

• Calories 419.19 kcal High
• Protein 21.44 g Good Source
• Carbs 31.06 g Moderate
• Total Fat 22.99 g High
• Saturated Fat 9.28 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 59.53 mg Moderate
• Sodium 963.27 mg High
• Fiber 5.87 g Good Source
• Sugar 7.16 g Moderate
• Added Sugar 0.22 g Low Source
• Calcium 134.81 mg Moderate
• Iron 2.67 mg Moderate
• Potassium 640.46 mg Moderate
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 3.88 mg Low Source
• Vitamin D 0.47 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅