A HEARTY MEAL IN A BOWL WITH TONS OF TEX-MEX FLAVOR
Heat oil in a large dutch oven over medium heat.
Add chopped onions and pepper and cook on medium-low heat stirring occasionally until translucent.
Layer salt as you cook.
Add taco seasoning and chili powder and stir into the onions and peppers until warmed and aeromatic.
Add the garlic and cook for 1 minutes.
Add the ground beef and brown breaking it up.
Add the beans, fire-roasted tomatoes, salsa, beef stock, tomato paste, Worcestershire sauce and pepper.
Turn up the heat until just boiling. Then turn the heat down and simmer for 45 minutes.
Add the corn 5 minutes before serving and stir in the stew.
Serve with toppings