Slow-Cooker Tex-Mex Beef Taco Stew

Name: Slow-Cooker Tex-Mex Beef Taco Stew
Prep time: 10 min
Yield: 6
Ingredients: 2 beef chuck, cut into 1-inch pieces; 1 onion, sliced; 2 14 1/2 ounces diced tomatoes with jalapeno; 1 1 ounce packet reducedsodium taco seasoning; 1 15 1/2 ounce can pinto beans, drained and rinsed; 1 15 1/2 ounce can kidney beans, drained and rinsed; 1 10 ounce package frozen corn, thawed; Sour cream, sliced scallions and tortilla chips for garnish (optional)

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Makes 6

Prep 10 m

Slow Cook 360 - 480 m

Ingredients

2 beef chuck, cut into 1-inch pieces
1 onion, sliced
14 1/2 ounces diced tomatoes with jalapeno
1 ounce reducedsodium taco seasoning
15 1/2 ounce pinto beans, drained and rinsed
15 1/2 ounce kidney beans, drained and rinsed
10 ounce frozen corn, thawed
Sour cream, sliced scallions and tortilla chips for garnish (optional)

Directions

1 of 3 Coat slow-cooker bowl with nonstick cooking spray. Place beef and onion in bottom of slow cooker. Combine tomatoes and taco seasoning; pour over beef.
2 of 3 Cover and cook on HIGH for 6 hours or LOW for 8 hours. One hour before end of cooking time, stir in beans and corn.
3 of 3 Serve with sour cream, sliced scallions and tortilla chips, if desired.

Nutrition Information for Slow-Cooker Tex-Mex Beef Taco Stew
Servings Per Recipe: 6
Per Serving: 11 g fiber, 41 g pro., 3 g sat. fat, 42 g carb., 1010 mg sodium, 0 null Mark as Free Exchange, 64 mg chol., 412 kcal cal., 8 g Fat, total