Mexican Beef & Bean Stew

Name: Mexican Beef & Bean Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs beef stew meat, cut into 1 inch pieces; 2 tablespoons flour; 1 tablespoon vegetable oil; 1 cup onion, coarsley chopped; 1 (15 ounce) can pinto beans, drained; 1 (16 ounce) can whole kernel corn, drained; 1 (10 3/4 ounce) can beef consomme or 1 (10 3/4 ounce) can beef broth; 1 cup chunky salsa (I use Pace); 2 tablespoons chili powder; 1 teaspoon ground cumin; 1/4 teaspoon garlic powder or 2 cloves minced garlic

(2)

Recipe by Julie in TX

This is a great crockpot recipe to serve on a cold winter day. I serve it with a little grated cheese to put on top and cornbread. This will put some pep in your step!!!

People talking

Join In Now Join the conversation!

READY IN: 8hrs 15mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

lbs beef stew meat, cut into 1 inch pieces
2

tablespoons flour
1

tablespoon vegetable oil
1

cup onion, coarsley chopped
1

(15 ounce) can pinto beans, drained
1

(16 ounce) can whole kernel corn, drained
1

(10 3/4 ounce) can beef consomme or (10 3/4 ounce) can beef broth
1

cup chunky salsa (I use Pace)
2

tablespoons chili powder
1

teaspoon ground cumin
¹⁄₄

teaspoon garlic powder or 2 cloves minced garlic

DIRECTIONS

Dredge the beef with the flour.
Heat the oil in a skillet over medium high heat and brown beef.
Stir often.
Place beef, onion, beans, corn, consome, salsa, chili powder, cumin and garlic powder in 3 1/2 quart slow cooker.
Cover and cook on LOW for 8-10 hours or until beef is done.
You may also cook it on high for 4-5 hours if you are pressed for time.

Submit a Recipe Correction