Slow Cooker Mexican Beef Stew
Need a change from classic beef stew? Go Mexican with this easy-to-make
flavor-packed version that goes together in minutes!
2 pounds beef stew meat
1 can (28 ounces) Progresso® whole tomatoes, undrained
1 cup frozen small whole onions, (from 1-pound bag)
1 teaspoon chili powder
1 envelope (1.25 ounces) Old El Paso® taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with
red and green peppers, drained
1. Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart
slow cooker.
2. Cover and cook on low heat setting 9 to 11 hours or until beef is tender.
3. Stir in taco seasoning mix, using wire whisk. Stir in black beans and
corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.
Note: This recipe was tested in slow cookers with heating elements in
the side and bottom of the cooker, not in cookers that stand only on a
heated base. For slow cookers with just a heated base, follow the manufacturer’s
directions for layering ingredients and choosing a temperature.