How To Make Slow Cooker Mexican Beef Stew
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 1.5 pounds beef stew meat, cut into chunks
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeno, seeded and diced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn kernels
- 1 cup canned black beans, rinsed and drained
- Optional toppings: diced avocado, chopped cilantro, sour cream, shredded cheese
Instructions
-
In a slow cooker, combine the beef stew meat, onion, garlic, bell pepper, jalapeno, diced tomatoes, beef broth, chili powder, cumin, paprika, oregano, salt, and black pepper. Stir to combine.
-
Cover and cook on low heat for 6 hours or on high heat for 4 hours, until the beef is tender.
-
Stir in the frozen corn and black beans. Cover and cook for another 30 minutes.
-
Serve the Mexican beef stew hot, topped with optional toppings such as diced avocado, chopped cilantro, sour cream, and shredded cheese.
Nutrition
- Calories : 350kcal
- Total Fat : 10g
- Saturated Fat : 3g
- Cholesterol : 80mg
- Sodium : 800mg
- Total Carbohydrates : 27g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 39g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
