Slow Cooker Southwest Beef Stew |
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Prep Time: 10 Minutes Cook Time: 530 Minutes |
Ready In: 540 Minutes Servings: 5 |
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This is from Progresso. I just used a regular can of plum tomatoes and put in some dried basil. Good with cheese sprinkled on top or also some sour cream. Ingredients:
1 lb stew meat |
1 (28 ounce) can progresso whole peeled tomatoes with basil, undrained |
1 medium onion, chopped |
1 teaspoon chili powder |
1 (1 1/4 ounce) envelope taco seasoning mix |
1 (15 ounce) can progresso black beans, rinsed and drained |
1 (11 ounce) can whole mexicorn whole kernel corn, drained |
Directions:
1. Mix beef, tomatoes, onion and chili powder in 3 1/2-to 4-quart slow cooker.
2. Cover and cook on low heat setting about 9 hours or until beef is tender.
3. Stir in taco seaoning mix with wire whisk.
4. Stir in beans and corn.
5. Cover and cook on high heat setting 15-30 min or until thickened.
6. Oven Directions (ready in 2 hrs.):.
7. Heat oven to 350°F Mix beef, tomatoes, onion and chili powder in 4-qt.
8. Dutch oven.
9. Cover and bake 1 1/2 hours, stirring once.
10. Stir in taco seasoning mix with wire whisk.
11. Stir in beans and corn.
12. Cover and bake 30 minute.
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