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Recipes from Bluesbaby

Have you ever found a great recipe online and then later when you wanted it, you just couldn't remember where it was located? This is my method of hanging on to our family recipes and others too good to lose. You may have to scroll all the way down for the archives and link sections.

Saturday, August 28, 2010

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.

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