Slow Cooker Mexican Beef Stew

By Betty Crocker

Prep Time:5 min.
Start to Finish: 9 Hr 35 min.
6 servings

2 lb. beef stew meat
1 can (28oz) progresso diced tomatoes, undrained
1 cup frozen small whole onions(from 1-lb bag)
1 tsp. chili powder
1 pkg. old el paso toco seasoning mix
1 can (15 oz)progresso black beans, drained, rinsed
1 can (11oz) Green Giant Mexicorn whole kernel corn with
red and green pepers, drained.

1. In 3 1/2 -4 quart slow cooker, mix beef, tomatoes, frozen onions and
chili powder.

2. Cover;cook on Low heat setting 9 to 11 hours.
3. Stir in taco seasoning mix, using wire whisk. Stir in beans and corn.
Increase heat setting to High. Cover; cook 15 to 30 minutes or until thickened.

Betty Crocker Kitchen Tip: Serve stew topped with shredded cheese
and chopped fresh cilantro for special touch.

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