Slow-Cooker Mexican Beef Stew

Need a change from classic beef stew? Go Mexican with this easy-to-make flavor-packed version that goes together in minutes!

  • Prep Time 5 min
  • Total Time 9 hr 35 min
  • Servings 6

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. <BR><BR><B>Note:</B> 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.

Expert Tips

Serve this stew topped with shredded Mexican cheese blend and chopped fresh cilantro leaves for an extra-special touch.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
160 ),
% Daily Value
Total Fat
18 g
18 %
(Saturated Fat
7 g,
7 %
),
Cholesterol
95 mg
95 %;
Sodium
850 mg
850 %;
Total Carbohydrate
38 g
38 %
(Dietary Fiber
8 g
8 %
),
Protein
40 g
40 %
;
% Daily Value*:
Vitamin A
24%;
Vitamin C
20%;
Calcium
10%;
Iron
34%;
Exchanges:
2 1/2 Starch; 4 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.