RCI-SP.004.0277.001
Slow Cooker Mexican Beef Stew
Slow Cooker Mexican Beef Stew from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 pounds
- (28 oz.) whole tomatoes1 canundrained
- 1 cup
- 1 teaspoon
- envelope (1.25 ounces) Old El Paso® taco seasoning mix1 unit
- (15 oz.) black beans1 canrinsed and drained
- (11 oz.) Mexicorn® with red & green peppers1 candrained
Method
1
Trim excess fat from beef stew meat and cut into 1-inch cubes if not already trimmed.
2
Place beef cubes in the slow cooker and add the undrained canned tomatoes, breaking them up with a spoon.
5 minutes
3
Stir in frozen onions, chili powder, and taco seasoning mix until the beef is evenly coated.
2 minutes
4
Cover the slow cooker and cook on low for 8 hours (or on high for 4 hours) until the beef is very tender.
480 minutes
5
Drain the black beans and add them to the slow cooker along with the drained Mexicorn, stirring well to combine.
3 minutes
6
Cover and continue cooking on low for 15-20 minutes until the beans and corn are heated through.
15 minutes
7
Taste and adjust seasonings if needed, then ladle into bowls and serve hot.