Southwestern Stew Bibs Style


28 oz Can Rotel with chiles

28 oz Can Whole Tomatoes

2 C Beef Broth

1 Large Yellow Onion coarsely chopped

1 Large Yellow Pepper coarsely chopped

2 15.5 oz Cans Pinto Beans drained

2 15.5 oz cans Fire Roasted Diced Tomatoes

2 Cans Campbell’s Fiesta Nacho Cheese Soup

1 packet of Taco Seasoning

2 lbs cooked, drained, and rinsed lean Ground Sirloin

14 oz bag of frozen sweet corn

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Southwestern Stew Bibs Style

Dec 12, 2022Brian Witmer
Contributed By: John in Bibs

This makes enough Stew for 4 medium trays.*


  1. Add all ingredients into a large crockpot. You may want to cut the whole tomatoes in half. 
  2. Cook on low in the Crock Pot for 6 hours, long enough for the onions to get tender.
  3. Line your tray with parchment or silicone, Ladle the stew onto the trays, you may want to use dividers to portion (I used mine set in the ten portion configuration) Cover with a lid.
  4. Freeze until solid, then remove lids and freeze dry. 
  5. Store Appropriately (See Tips and Tricks for storage help)


Cycle Time:



For a 3/10 portion meal add 1 cup of boiling water, mix, seal, and let stand for 2 minutes. Check, add more water if needed, stir, let sit another 2 minutes.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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