Slow Cooker Mexican Beef Stew from Betty Crocker®

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

What you'll need:
  • 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® 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.
    Serves 6

    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.
Make the Most of This Recipe


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

Substitution
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.

*If you are unable to find Muir Glen® organic diced tomatoes, you can substitute any type of diced tomatoes you have available.

Cost:
stew meat - $2.29/lb
diced tomatoes - $1.29
onions - $3.29/bag
taco seasoning - 99¢
black beans - $1.39
Mexicorn® - $2.19
Total - $11.73

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