Slow-Cooker Mexican Beef Stew

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



Total Time






lb beef stew meat
can (28 oz) Muir Glen® organic diced tomatoes, undrained
cup frozen small whole onions (from 1-lb bag)
teaspoon chili powder
package (1 oz) Old El Paso® taco seasoning mix
can (15 oz) Progresso® black beans, drained, rinsed
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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
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:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 160 ),
  • Total Fat 18 g
    • (Saturated Fat 7 g,),
  • Cholesterol 95 mg;
  • Sodium 850 mg;
  • Total Carbohydrate 38 g
    • (Dietary Fiber 8 g,
  • Protein 40 g;
Percent Daily Value*:
    • 2 1/2 Starch;
    • 4 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.