Tex-Mex Beef Taco Stew

By courtneyepowell

Ingredients

• 2 lbs beef chuck, cut into 1-in pieces
• 1 onion, sliced
• 2 cans (14 oz) diced tomatoes with jalapeno
• 1 packet (1 oz) reduced-sodium taco seasoning
• 1 can (15 1/2 oz) pinto beans, drained and rinsed
• 1 can (15 1/2-oz) kidney beans, drained and rinsed
• 1 pkg (10 oz) frozen corn, thawed
• Sour cream, sliced scallions and tortilla chips for garnish

Details

Servings 6

Preparation

Step 1

Coat slow cooker bowl with nonstick cooking spray. Place beef and onion in bottom of slow cooker. Combine tomatoes and taco seasoning; pour over beef.
Cover and cook on high for 6 hours or low for 8 hours. One hour before end of cooking time, stir in beans and corn.

Serve with garnishes, if desired.