Slow Cooker Southwest Beef Stew

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: 9 hrs 10 mins
• Serves: 5

Ingredients

• 1  lb  stew meat
• 1 (28 ounce) can  progresso whole peeled tomatoes with basil, undrained
• 1  medium onion, chopped
• 1  teaspoon chili powder
• 1 (1 1/4ounce) envelope  taco seasoning mix
• 1 (15 ounce) can  progresso black beans, rinsed and drained
• 1 (11 ounce) can  whole  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.