The stew I want to share today is absolutely the easiest recipe ever created. Whether you’re cooking for just you and your DH or the church choir, hopefully, it’ll become one you’ll add to your recipe box. How many of you still have recipe boxes anyway?
Texas Tamale Stew
Serves 2 to 200 … depending on the size of the cans used.
Put the following, with juices, in a heavy stew pot:
1 can Chili
1 can Tomato (crushed or diced)
1 can Pinto Beans
1 can Corn, whole kernel
1 can Hominy (optional)
Heat until it’s hot, then add:
1 can Tamales, cut into bite size
Heat only until tamales are hot or they will break down.
Can Size Number Volume of Food Weight of Food
No. 1 picnic 1 1/4 cups 10 1/2 to 12 ounces
No. 300 1 3/4 cups 14 to 16 ounces
No. 303 2 cups 16 to 17 ounces
No. 2 2 1/2 cups 20 ounces
No. 2 1/2 3 1/2 cups 27 to 29 ounces
No. 3 5 3/4 cups 51 ounces
No. 10 3 quarts 6 1/2 pounds to 7 pounds and 5 ounces
Phyllis, I inherited my mom’s recipe box. I really need to get it put into a book via lulu.com but there is a part of me that just wants to finally copy all the recipes down and give them to my sisters in their own box!
Thanks for being REALLY specific with the recipe. It helps. 🙂
Peace, Julie
Hi Julie, I know what you mean on this. Both of my grandmothers were professional cooks (one owned a cafe, and the other made the cakes and cream pies for one of the old time cafeterias here in Amarillo), so I have tons of their original recipes, all handwritten. I’ve used some of them in our local newspaper for various events, but there’s just something about having the recipe in my hands in their own writing that makes a difference. I love the idea of putting them in a recipe box for your sisters. I have two sisters left and both would love it.
Your recipe sounds like just the thing for the cold days ahead. Love the tamale idea. And thanks for the info about can sizes. I never knew that!
Oh, Phyliss, this sounds so good. And it’s easy enough that I can fix it, me who has no desire to stand over a stove for hours. The tamales make it really different. I’ll bet it does go wonderfully well with a big wedge of cornbread. I can taste it now. I’m so glad you put this recipe up here.
And about your question…my recipe box went by the wayside. I just use my recipe books or search online when I want a recipe.
I so totally love tamales. I’m on this one!…well, as soon as it cools down outside oxox.
New to the site – loving it! Loving recipe week and so will hubby! Thanks so much! Teri Dingler
Elizabeth, glad to share the can size. I thought it just be good to know, since the whole recipe calls for “a can”. Linda and Tanya, yep gotta love tamales, and the nice thing with this recipe, you can use canned … saving the homemade (real) ones to unshuck and eat by themselves!
Teri, a big welcome to Wildflower Junction! Glad you are enjoying the recipe week. We’re glad to have you and hope to see your name frequently. So, a hug from all the Fillies at Petticoats and Pistols.
I don’t think I’ve ever heard of canned tamales. Is this like…by the spaghettios?
LoL. Love the part about serving 2 to 200. 🙂 My family will enjoy this recipe–but I won’t have to feed 200. Thanks, Phyliss.
Mary, yep, just like spaghettos but stocked with the potted meat, vienna sausages and sardines at the grocery store. All the good for you meats!!! Or maybe with the chili. In some areas might be in the speciality item shelves, although being borned and raised eating them, I have a hard time calling a staple of the southwest a speciality item. LOL Thanks, Tracy. Hope you don’t have to ever feed 200, but in case you do, you’ll be ready!
Phyliss,
I think this recipe sounds wonderful. I am a tamale FREAK! I always order tamales when we go eat Mexican. This just sounds wonderful. Thanks for sharing this one. I know I’m going to be making it!
Hugs,
Cheryl