Slow Cooker Mexican Beef Stew |
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Prep Time: 5 Minutes Cook Time: 540 Minutes |
Ready In: 545 Minutes Servings: 6 |
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From January 2008 Betty Crocker Calendar. Throw everything in the crockpot in the morning and come home a wonderful dinner. Make cornbread during the final 30 minutes of cooking. Serve topped with cheese. Ingredients:
2 lbs stewing beef |
1 (28 ounce) can diced tomatoes, undrained |
1 cup frozen pearl onions |
1 teaspoon chili powder |
1 (1 1/4 ounce) package taco seasoning mix |
1 (15 ounce) can black beans, drained and rinsed |
1 (11 ounce) can mexicorn |
Directions:
1. In a 4 quart slow cooker, mix beef, tomatoes, frozen onions, and chili powder.
2. Cover, cook on low for 9-11 hours.
3. Stir in taco seasoning mix, beans and corn.
4. Increase to high and cook 30 minutes, covered.
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