Slow Cooker Mexican Beef Stew

By kscribner

Prep Time: 5 min
Total Time: 11 hours 35 min
Makes: 6 servings

Ingredients

• 2 lb beef stew meat
• 1 can (28 oz) Progresso® diced tomatoes, undrained
• 1 cup frozen small whole onions (from 1-lb bag)
• 1 teaspoon chili powder
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

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.

Special Touch
Serve this stew topped with shredded Mexican cheese blend and chopped fresh cilantro leaves for an extra-special touch.

Substitution
Frozen small whole onions, also called pearl onions, are loaded with flavor and are so convenient to use. If you don’t have them on hand, you can substitute 1/2 cup chopped onion.