Slow Cooker Mexican Beef Stew

Ingredients

 * 2 pounds beef stew meat
 * 1 can (28 oz.) whole tomatoes, undrained
 * 1 cup frozen small whole onions (from 1-pound bag)
 * 1 teaspoon chili powder
 * 1 envelope (1.25 ounces) Old El Paso® taco seasoning mix
 * 1 can (15 oz.) black beans, rinsed and drained
 * 1 can (11 oz.) Mexicorn® with red & green peppers, drained

Directions

 * 1) Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker.
 * 2) Cover and cook on low heat setting 9 to 11 hours or until beef is tender.
 * 3) Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn.
 * 4) Cover and cook on high heat setting 15 to 30 minutes or until thickened.
 * 5) 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.
 * 6) For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Contributed by:
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