Slow Cooker Mexican Beef Stew

 

2

lb beef stew meat

1

can (28 oz) Muir Glen® organic 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® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

• 1 In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
• 2 Cover; cook on Low heat setting 9 to 11 hours.
• 3 With whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer 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.