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Mexican beef stew

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Rate this recipe 4.4/5 (10 Votes)

Ingredients

  • 4 medium potatoes, peeled and cubed
  • 1 can (16 ounces) fat-free refried beans
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 can (10 ounces) enchilada sauce
  • 2 cups frozen corn
  • 1 large red onion, chopped
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons chopped pickled jalapeno slices
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • Dash crushed red pepper flakes
  • 1 boneless beef chuck roast (3 to 4 pounds)
  • Sour cream

Details

Adapted from tasteofhome.com

Preparation

Step 1

•In a 5-qt. slow cooker, combine the first 11 ingredients. Cut roast in half; transfer to slow cooker.
• Cover and cook on low for 6-8 hours or until meat and vegetables are tender.
• Remove meat; cool slightly. Cut meat into bite-sized pieces and return to slow cooker; heat through. Serve with sour cream. Yield: 8 servings (4-1/2 quarts).

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