SLOW-COOKER MEXICAN BEEF STEW
Need a change from classic beef stew? Go Mexican with this easy-to-make flavor-packed version that goes together in minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h35m
Yield 6
Number Of Ingredients 7
Steps:
- In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
- Cover; cook on Low heat setting 9 to 11 hours.
- With whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 440, Carbohydrate 38 g, Cholesterol 95 mg, Fiber 8 g, Protein 40 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 850 mg
SLOW COOKER MEXICAN BEEF STEW
Let the slow cooker do the work for you in this hearty south-of-the-border stew.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 7h30m
Yield 6
Number Of Ingredients 16
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
- Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low 7 hours or until the beef is fork-tender.
- Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.
Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g
MEXICAN BEEF STEW (CROCK POT)
Make and share this Mexican Beef Stew (Crock Pot) recipe from Food.com.
Provided by SJG3483
Categories Stew
Time 10h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in a 4 quart crock pot.
- Cover and cook on low for 9-11 hours until beef is tender.
- Add remaining ingredients and stir well.
- Cover and cook on high for 15-30 minutes or until it reaches the desired consistency.
SLOW-COOKED MEXICAN BEEF SOUP
My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 6 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.
Nutrition Facts : Calories 218 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 602mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
SLOW COOKER MEXICAN BEEF STEW
From January 2008 Betty Crocker Calendar. Throw everything in the crockpot in the morning and come home a wonderful dinner. Make cornbread during the final 30 minutes of cooking. Serve topped with cheese.
Provided by KelBel
Categories Stew
Time 9h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 4 quart slow cooker, mix beef, tomatoes, frozen onions, and chili powder.
- Cover, cook on low for 9-11 hours.
- Stir in taco seasoning mix, beans and corn.
- Increase to high and cook 30 minutes, covered.
SLOW COOKER SPANISH BEEF STEW
I have never heard a complaint of my beef stew, it's a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for even more Spanish style.
Provided by Moefunk04
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 4h20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
- Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
- Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
- Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 13.6 g, Cholesterol 39.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 19.6 g, SaturatedFat 1.9 g, Sodium 821.7 mg, Sugar 2.8 g
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- LINE a 5 to 6-quart slow cooker with a Regular size Reynolds Kitchens® Slow Cooker Liner. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
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