My Mexican Beef Stew

Prep Time: 20 Minutes

Cook Time: 420 Minutes

Ready In: 440 Minutes

Servings: 12

I made this in the crock pot with things i had on hand. I didn't want the same old beef stew, so i looked here first and combined about 3 recipes. I hope it is enjoyed by all. Makes alot. I froze the left overs. Served with corn bread muffins sour cream and shredded cheddar cheese. I have a hard time measuring but these are close. I eyeball most things. This is basic and can be adjusted to suit your family. I did all my prep the day before (even the muffins).

Ingredients:

1 1/2-2 lbs stew meat (cut into bite size pieces)

1 cup diced onion (1 medium)

1 cup chopped green pepper (1 medium)

2 cups diced carrots (i used 3)

1 cup chopped celery (i used 2 stalks)

1 (28 ounce) can diced tomatoes and green chilies

1 (14 ounce) can beef broth or 1 (14 ounce) can stock

2 (15 1/4 ounce) cans black beans, drained and rinsed

1 (15025 ounce) can corn, drained

3 tablespoons smoked hot peppers (i have them in the freezer from summer, you can get them in most stores)

1/4 cup taco seasoning mix

1 tablespoon cumin

3 tablespoons chili powder

2 tablespoons garlic powder

Directions:

1. Dice everything to your liking.
2. Dump in the crock pot.
3. Stir.
4. Cover.
5. Cook on low 7-10 hours.
6. Serve with corn bread, or taco scoop style chips.
7. Top with cheese and sour cream.

By RecipeOfHealth.com