| 2 | lb beef stew meat |
| 1 | can (28 oz) Progresso® diced tomatoes, undrained |
| 1 | cup frozen small whole onions (from 1-lb bag) |
| 1 | teaspoon chili powder |
| 1 | package (1 oz) Old El Paso® taco seasoning mix |
| 1 | can (15 oz) Progresso® black beans, drained, rinsed |
| 1 | can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained |
Serve with...
Spicy Tortilla Chips
Total Time:
20 min
| 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.
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.
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| Serve this stew topped with shredded Mexican cheese blend and chopped fresh cilantro leaves for an extra-special touch. |
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| 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. |
Nutrition Information:
440 ( 160 ); 18 g ( 7 g); 95 mg; 850 mg; 38 g ( 8 g); 40 g 24 %; 20 %; 10 %; 34 % 2 1/2 ; 4 1/2