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“Spice up this winter classic with surprise of salsa and some Italian dressing. Each serving 1 cup. This came from Kraft Food & Family. I have not tried this just posting for safe keeping.”
1hr 50mins

Ingredients Nutrition

  • 1 lb beef, for stew cut into 1/2-inch-inch pieces
  • 1 lb pork, for stew cut into 1/2-inch-inch pieces
  • 1 large onion, chopped (about 3 cups)
  • 12 cup kraft Italian dressing, divided
  • 14 ounces beef broth
  • 16 ounces taco bell original salsa
  • 1 tablespoon chili powder
  • 32 ounces black beans, drained and rinsed (2 - 16oz cans)
  • 4 cups hot cooked MINUTE White Rice


  1. Brown meat and onion in dressing in Dutch oven on medium-high heat 5 minutes, stirring occasionally.
  2. Add broth, salsa and chili powder; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 1 hour or until meat is tender.
  3. Stir in beans; cook, uncovered, 30 minutes. Serve over rice.
  4. Substitute: 1 pound each ground beef and ground pork for 1/2"-inch pieces of meat. Top with Knudsen or Breakstone's sour cream.

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