Slow Cooker Mexican Beef Stew
Need a change from classic beef stew? Go Mexican with this
easy-to-make flavor-packed version that goes together in minutes!
Prep: 5 min - Cook: 11 hr 30 min
2 pounds beef stew meat
1 can (28 ounces) Progresso® whole tomatoes, undrained
1 cup frozen small whole onions, (from 1-pound bag)
1 teaspoon chili powder
1 envelope (1.25 ounces) Old El Paso® taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with
red and green peppers, drained
1. Mix beef, tomatoes, frozen onions and chili powder in
3 1/2- to 4-quart slow cooker.
2. Cover and cook on low heat setting 9 to 11 hours or until
beef is tender.
3. Stir in taco seasoning mix, using wire whisk. Stir in black
beans and corn. Cover and cook on high heat setting 15 to 30
minutes or until thickened.
Makes 6 servings
Note: This recipe was tested in slow cookers with heating elements
in the side and bottom of the cooker, not in cookers that stand
only on a heated base. For slow cookers with just a heated base,
follow the manufacturer's directions for layering ingredients and
choosing a temperature.
Serve this stew topped with shredded Mexican cheese blend and
chopped fresh cilantro leaves for an extra-special touch.
Frozen small whole onions, also called pearl onions, are loaded
with flavor and are so convenient to use. If you don't have them
on hand, you can substitute 1/2 cup chopped onion.
Nutritional Info Per 1 Serving:
Calories 440 (Calories from Fat 160); Fat 18g (Saturated 7g);
Cholesterol 95mg; Sodium 850mg; Potassium 1100mg;
Carbohydrate 38g (Dietary Fiber 8g); Protein 40g
Diet Exchange: 2 1/2 Starch; 4 1/2 Lean Meat
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.