Recipe By SouthernNerdMom
Published Jul 6th
Prep 10m Cook 30m Additional - Ready In 40m
Servings 6 servings Calories 378.4

Delicious, filling, convenient, and economical – what’s not to love? I got this recipe from my good friend Harriet who got it from her daughter-in-law Marlo. It tastes like a light chili, and my children and husband are very fond of it. It makes a bunch, so I always have leftovers for school lunches.

Recipe Ingredients

  • 1 pound lean ground beef
  • 1 medium onion, diced
  • 2 (14 ounce) cans diced tomatoes, undrained
  • 1 (14 ounce) can pork and beans
  • 1 (14 ounce) can creamed corn
  • 1 (14 ounce) can whole kernel corn, drained
  • ¼ cup ketchup
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon garlic powder

Cooking Directions

  1. 1 Heat a Dutch oven over medium-high heat. Add beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add tomatoes, pork and beans, creamed corn, whole kernel corn, ketchup, cumin, chili powder, and garlic powder. Stir to combine. Bring to a boil, stirring occasionally.
  2. 2 Reduce heat to medium or medium-low. Cover and cook, stirring occasionally, until stew is hot and flavors meld, about 20 minutes.

Nutrition Facts

  • Calories 378.4
  • Carbohydrate 48 g
  • Cholesterol 56.3 mg
  • Fat 11.8 g
  • Fiber 6.7 g
  • Protein 23.6 g
  • Saturated Fat 4.3 g
  • Sodium 974.4 mg
  • Sugar 16.3 g


  1. really good. Next time I make it will try stewing beef
  2. Very delish n yum. Followed recipe. Would not change a thing!!
  3. Husband liked it according to the recipe.
  4. Very good and easy. I added an extra can of bean extra spices and no ketchup. Will make again. Grandkids and husband enjoyed. Served with sour cream and cheese.
  5. I made it last night for dinner. We liked it but reduced the spices by half. We do not like really spiced food. I also used fresh tomatoes as I have so many. Just removed the skins then chopped them. Worked great in place of canned tomatoes.

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