Slow Cooker Mexican Beef Stew


  • 2 pounds Beef stew meat
  • 1 can (28 oz.) whole tomatoes, undrained
  • 1 cup frozen small whole onions (from 1-pound bag)
  • 1 teaspoon chili powder
  • 1 envelope (1.25 ounces) Old El Paso® taco seasoning mix
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (11 oz.) Mexicorn® with red & green bell pepper|green peppers, drained


  1. Mix Beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker.
  2. Cover and cook on low heat setting 9 to 11 hours or until Beef is tender.
  3. Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn.
  4. Cover and cook on high heat setting 15 to 30 minutes or until thickened.
  5. 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.
  6. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
  7. == This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world. * [ World Recipes Y-Group]
This article uses material from the "Slow Cooker Mexican Beef Stew" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License