8 mexican beef stew slow Recipes

thyme, all-purpose flour, ground allspice, kosher salt and freshly ground white pepper, beef stew meat, cut into 1 1/2-inch cubes, yukon gold potatoes, peeled and quartered, carrots , cut crosswise into thirds, ginger, peeled and finely chopped, garlic, finely chopped, worcestershire sauce, mexican-style diced tomatoes with green chiles, scallions, sliced (optional), hot sauce , for serving (optional)

beef chuck roast, chili powder, ground cumin, onion powder, garlic powder, mexican-style stewed tomatoes, taco shells

stewing beef, diced tomatoes, undrained, frozen pearl onions, chili powder, taco seasoning mix, black beans, drained and rinsed, mexicorn

ground beef, red kindey beans or small red beans, rinsed and drained, mexican-style stewed tomatoes, undrained (i used ro-tel mild diced tomatoes), salsa (i used pace mild chunky ), chopped onion (1 large), chopped green sweet pepper (1 medium), garlic, minced, desired toppers , such as sliced green onions, corn chips, chopped tomatoes, and/or shredded cheddar cheese

ground beef, kidney beans, rinsed and drained, diced tomatoes, mexican-style stewed tomatoes, green bell pepper, chopped, diced green chile peppers, chili powder, garlic, minced, sea salt, ground black pepper to taste, whole kernel corn (no salt added), drained

lean ground beef, onion, chopped, kidney beans, pinto beans, yellow hominy (white can also be used), whole kernel corn, diced tomatoes (with green chilies, rotel was suggested), water, taco seasoning, dry ranch dressing mix (hidden valley suggested)