Tuesday, September 14, 2010

Mexican Beef and Bean Stew

Monday nights are busy for us, so I've been looking for new recipes for the crock pot.  This stew was so easy and very yummy.  Goes great with corn bread as a side.

INGREDIENTS:

1-1.5 pounds lean beef stew meat cut into 1" pieces
1 can Campbell's beef consomme
1 cup salsa
1 can pinto beans drained and rinsed
1 can corn or 2 cups frozen corn
1/2 - 1 cup diced onion
1/4 tsp mince garlic
2 Tbsp chili powder
1Tbsp cumin

DIRECTIONS:

1. Combine all ingredients in the crock pot.
2. Cook on low for 8-9 hours and serve.

Makes approximately 7 - 1 cup servings.

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