Tex Mex Beef Taco Stew

By Mary-10

Ingredients

• two pounds of Beef Chuck cut into 1 inch pieces
• 1 onion sliced
• 2 cans 14 1/2 oz. diced tomatoes with jalapeno
• 1 packet reduced sodium taco seasoning
• 1 can 15 1/2 oz. pintobeans 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 to garnish

Preparation

Step 1

Coat slow cooker bowl with nonstik cooking spray. Place beef and onion in bottom of slow cooker. Combine tomatoes and tco 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 sour cream , sliced scallions and tortilla chips