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!


6 servings


2 pounds beef stew meat
1 (28 ounce) can diced tomatoes, undrained
1 cup frozen small whole onions (from 1 pound bag)
1 teaspoon chili powder
1 (1 ounce) package Old El Paso® taco seasoning mix
1 (15 ounce) can black beans, drained, rinsed
1 (11 ounce) can Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained


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.

Estimated Time

Preparation Time: 5 minutes
Cook Time: 9 hours 30 minutes

Additional Information

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.

Serve this stew topped with shredded Mexican cheese blend and chopped fresh cilantro leaves for an extra-special touch.

Frozen small whole onions, also called pearl onions, are loaded with flavor and are so convenient to use. If you don't have them on hand, you can substitute 1/2 cup chopped onion.

Nutritional Information

1 Serving (1 Serving): Calories 440 (Calories from Fat 160), Total Fat 18 g (Saturated Fat 7 g), Cholesterol 95 mg; Sodium 850 mg; Total Carbohydrate 38 g (Dietary Fiber 8 g), Protein 40 g; Exchanges: 2 1/2 Starch; 4 1/2 Lean Meat

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