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Slow Cooker Mexican Beef Stew
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- #40436
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
2 pounds beef stew meat
1 can (28 ounce size) diced tomatoes, undrained
1 cup frozen small pearl onions
1 teaspoon chili powder
1 envelope (1.25 ounce size) taco seasoning mix
1 can (15 ounce size) black beans, rinsed and drained
1 can (11 ounce size) Mexicorn whole kernel corn, drained
directions
Combine the beef, onions, chili powder, and taco seasoning mix in the crock pot. Mix well to combine.
Cover and cook on low heat for 7 hours or until beef is tender.
Stir in the black beans and Mexicorn. Cover, turn heat to high, and cook for 30 minutes or until the beans are heated through.
Serve hot.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
421 calories, 15 grams fat, 32 grams carbohydrates, 39 grams protein per serving.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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reviews & comments
November 17, 2013
I was tempted to use real onion instead of the frozen but I had bought them for this recipe so I used them. Wish I had gone with my instinct. Didn't like the frozen onions they had a weird consistency to them. Use fresh is my advice. Otherwise would have been a 5 star recipe.
August 19, 2013
I only cook this for 8 hours and I don't use frozen onions I use chopped fresh onion.