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Slow Cooker Southwest Beef Stew

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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.”
READY IN:
9hrs 10mins
SERVES:
5
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g stew meat
  • 793.78 g canprogresso whole peeled tomatoes with basil, undrained
  • 1 medium onion, chopped
  • 4.92 ml chili powder
  • 35.43 g envelope taco seasoning mix
  • 425.24 g canprogresso black beans, rinsed and drained
  • 311.84 g canwhole 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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