Cowboy Stew

Wow! Has it really been a month since I've posted anything? Life has been crazy again with some things that are very pleasant like good friends, good family, and getting away. This time of year we're experiencing wonderful fall-like weather. Night time lows are in the 40s and 50s. The highs are toying around with us. Some days we'll have highs in the 50s and some days in the 70s.

I love the fall weather for enjoying soups or stews. My mother-in-law's family fixes something called Cowboy Stew. After the Maple Leaf Parade during the Maple Leaf Festival in Carthage, Missouri, we will usually go to my sister-in-law's house to enjoy a bowl of this wonderful stew. (So Sonya, if you're reading this...)

Cowboy Stew

2 cans pinto beans
2 cans stewed tomatoes
1 can kidney beans
1 can corn
1 package taco seasoning
1 pound ground beef

Brown meat and drain. Place browned beef in a dutch oven or stock pot. Add taco seasoning. Add all canned ingredients - juice and all. Heat and eat.

Remember, the longer it cooks, the better the flavor.

Recipe from: Faye Whitfield/Betty Sue Duncan

Notes: You can always brown your meat and then put everything in the crock pot. Either cook on high for 3-4 hours or on low for 6-8 hours. (These are all standard size cans of beans and vegetables.)