Slow Cooker Mexican Beef Stew
Source of Recipe
General Mills, Inc.
List of Ingredients
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
Recipe
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.
Special Touch---
Serve this stew topped with shredded Mexican cheese blend and chopped fresh cilantro leaves for an extra-special touch.
Substitution---
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
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