Taco Stew

OOh I love a rainy day! I live in the shadow of two mountain ranges in a beautiful valley. When the storm clouds roll over the mountains and into the valley, it is an amazing sight. And even better is a rainy fall day, because the mountains and valley are an incredible vision of color right now. And there was just enough sunlight breaking through the gray to make rainbows throughout the day. And as the night falls, the temperature drops and as those storms reach the other side of the valley and climb up the oposing mountain range....the rain turns to snow. Poetic aren't I...tee hee hee. And this awe envoking change of season screams out comfort food.

Tonight's dinner began with the craving for fresh corn bread with honey and butter and progressed to a delicious soupy stew thing. My family debated that this couldn't be called taco soup, because it was chunky and oh so filling. So, it was dubbed Taco Stew. And although some of the ingredients you wouldn't find in a taco, you would find them in a stew. It took only minutes to throw into the pot...a few hours to meld those fabulous flavors together...and wha...la...comfort food! Make it soon, and let me know how it turned out.

TACO STEW

1 large onion, sliced
2 garlic cloves, minced
4 carrots, chunked
4 celery stalks, chunked
1 small can kidney beans
1 small can pinto beans
1 cup black olives
1 1/2 cups corn kernels
1 1/2 cups mild salsa
1 large can green enchilada sauce
4 cups beef broth
1 1/2 lbs. ground beef/ground bison
salt and pepper to taste
2 teaspoons ground cumin
2 teaspoons chili powder

In a heavy pot, cook bison with the onion and garlic. When browned, add the remaining ingredients....now wasn't that tough??? Simmer for at least a half of an hour (I simmered it for 2 hours), or crock pot it on low all day. Be careful with the salt because the enchilada sauce is a bit salty. Serve it with a dollop of sour cream and some cilantro.