Prep 10 mins
Cook 9 hrs
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.
- 1 lb stew meat
- 1 (28 ounce) canprogresso whole peeled tomatoes with basil, undrained
- 1 medium onion, chopped
- 1 teaspoon chili powder
- 1 (1 1/4 ounce) envelope taco seasoning mix
- 1 (15 ounce) canprogresso black beans, rinsed and drained
- 1 (11 ounce) canwhole mexicorn whole kernel corn, drained
- Mix beef, tomatoes, onion and chili powder in 3 1/2-to 4-quart slow cooker.
- Cover and cook on low heat setting about 9 hours or until beef is tender.
- Stir in taco seaoning mix with wire whisk.
- Stir in beans and corn.
- Cover and cook on high heat setting 15-30 min or until thickened.
- Oven Directions (ready in 2 hrs.):.
- Heat oven to 350°F Mix beef, tomatoes, onion and chili powder in 4-qt.
- Dutch oven.
- Cover and bake 1 1/2 hours, stirring once.
- Stir in taco seasoning mix with wire whisk.
- Stir in beans and corn.
- Cover and bake 30 minute.
This was excellent! I upped the stew meat to 3 lbs and, preferring a little more zing, switched out the can of plum tomatoes for a can of Rotel Diced Tomatoes with Green Chilies and switched out the medium onion for a large. I added a can of red beans along with the black for a little more variety, plus an extra can of mexicorn whole kernel corn. I, too feel slow cook times are too lengthy, and reduced the cook time to 5 hours and 20 minutes (no browning the meat ahead, either). <br/><br/>My husband loved this dish. Simple and very flavorful.
This got mixed reviews at my house. I was the only one that liked it. I followed the recipe as written other then I used crushed tomatoes and minced onions instead of a whole onion. This reminded me of taco soup with stew meat instead of ground beef. Also I had 1.5 pounds of stew meat so just used it all. I will freeze the rest and use for future lunches. I also cooked this on the stove top. Next time I would shred the meat, I'm not a fan of huge chunks of meat.
This was wonderful, although I must admit that I cooked it quite differently than the recipe called for. Since I feel that crockpots often overcook meats, I decided to try for a faster version of this recipe. After sauteing the onions, I browned the beef in a large saucepan, and then just "dumped" all of the ingrediants in. I brought it to a boil, then simmered it for about 45 mins, and it turned out great! The ingrediants make for a wonderful chile-like stew, and it can be cooked a variety of ways, depending upon your needs for the day, which is a big plus! Definitely a keeper!