Slow Cooker Mexican Beef Stew

By sheilaolim

Need a change from classic beef stew? Go Mexican with this easy-to-make flavor-packed version that goes together in minutes!

Ingredients

• 2 lb beef stew meat
• 1 can (28 oz) Muir Glen® organic 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
Preparation time 5mins
Cooking time 14mins
Adapted from bettycrocker.com

Preparation

Step 1

In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
Cover; cook on Low heat setting 9 to 11 hours.
With whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer 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.