SLOW-COOKER MEXICAN BEEF STEW by Karen none - Musely
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SLOW-COOKER MEXICAN BEEF STEW

posted in Food & Drink > Recipes
07/10/2015
  • INGREDIENTS:

    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

  • INSTRUCTIONS:

    In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.

    Cover; cook on Low heat setting 9 to 11 hours.

  • 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.

  • ENJOY!!!🍲

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