Directions:
Brown the ground beef and sausage: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Add the sliced smoked sausage and cook for another 3-4 minutes until lightly browned. Drain excess fat.
Add the vegetables and broth: Add the diced tomatoes, Rotel tomatoes, pinto beans, corn, and diced potatoes to the pot. Stir in the taco seasoning, chili powder, and beef broth. Season with salt and pepper to taste.
Simmer the stew: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the potatoes are tender and the flavors are well combined.
Serve: Ladle the Texas Cowboy Stew into bowls and garnish with chopped cilantro and sliced jalapeños, if desired. Serve with warm crusty bread or cornbread for a hearty meal.
Servings: 6 servings
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