Slow Cooker Mexican Beef Stew

From http://www.tablespoon.com/recipes/slow-cooker-mexican-beef-stew-recipe/1/
Note from me: I bet this would be good with pork or chicken too.

Prep Time 5 min
Total Time 9 hrs 35 min
Servings 6servings

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. 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.