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Beef: Mexican Beef Stew

Source of Recipe


LyndaLoo






List of Ingredients



• 2 pounds beef stew meat
  
• 1 (28 ounce) can Progresso whole tomatoes, undrained
  
• 1 cup frozen small whole onions, from (16 ounce) bag
  
• 1 teaspoon chili powder
  
• 1 (1 1/4 ounce) envelope Old El Paso taco seasoning mix
  
• 1 (15 ounce) can black beans, rinsed and drained
  
• 1 (11 ounce) can Green Giant Mexicorn
  






Instructions



1. Mix beef, tomatoes, frozen onions and chili powder in a 3 1/2 to 4 quart slow cooker. Cover and cook on low 9 to 11 hours or until beef is tender. Stir in taco seasoning mix, using a wire whisk. Stir in black beans and corn. Cover and cook on high 15 to 30 minutes or until thickened.