Slow Cooker Mexican Beef Stew
Makes 6 servings
2 pounds beef stew meat
1 can (28 oz.) whole tomatoes, undrained
1 cup frozen small whole onions (from 1-pound bag)
1 teaspoon chili powder
1 envelope (1.25 ounces) Old El PasoÂ® taco seasoning mix
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) MexicornÂ® with red & green peppers, drained
Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 9 to 11 hours or until beef is tender. 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.
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 manufacturerâ€™s directions for layering ingredients and choosing a temperature.