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Smoky Tex-Mex Stew

Source of Recipe

Wendy Junemann - Greenville


List of Ingredients

1 1/2 lbs. lean beef chunks for stew
1 c. each salsa and barbecue sauce
1 packet taco seasoning mix
2 c. frozen corn (or drained canned corn)
1 can each (both about 15oz.) chickpeas and black beans, rinsed
1/2 c. chopped cilantro


Recipe

Mix all ingredients except beans and cilantro in a 3 qt. or larger slow cooker. Cover and cook on high 4 - 5 hours or on low 8 - 10 hours until beef is very tender.

Stir in beans and cilantro. Cover, let stand for 5 minutes for beans to heat through.