Cowboy Stew and Corn Muffins With Sweet Chile Butter

By samara72

Ingredients

• Cowboy Stew
• 1 pound beef for stew
• 1 packet taco seasoning mix (about 1 ounce)
• large zip-top bag
• 1 (14.5-ounce) can diced tomatoes with garlic/onion (undrained)
• 1 (10-ounce) can milder diced tomatoes and green chiles (undrained)
• 1 cup refried beans
• 2 cups frozen seasoning blend (diced onions, bell peppers, celery)
• 2 (16-ounce) cans pinto beans (drained)
• Corn Muffins With Sweet Chile Butter
• 1/4 cup butter
• 2 tablespoons whole milk
• 1 tablespoon chopped green chiles
• 2 tablespoons honey
• 1 teaspoon green pepper sauce
• 8 Bakery corn muffins

Details

Servings 8

Preparation

Step 1

Preheat slow cooker on high. Place beef and taco seasoning in zip-top bag; shake to coat. Transfer beef and seasoning to slow cooker.
Stir in canned tomatoes (including liquid), refried beans, and seasoning blend.
Pour beans on top of beef mixture (do not stir). Cover, reduce heat to low, and cook 8 to 10 hours. Serve.


Place all ingredients (except muffins) in small microwave-safe bowl. Microwave on HIGH for 20 seconds; stir and microwave 10–20 more seconds or until butter melts.
Place muffins (in paper liners) in microwave-safe dish. Cut a deep "X" in muffins, pull apart slightly, and drizzle sauce over cut muffins.
Microwave 20–30 seconds or until warmed. Serve.