Taco Stew

2 pounds very lean stew meat
2 (15 ounce) cans Mexican stewed tomatoes
1 (1 ounce) packet taco seasoning mix
2 (15 ounce) cans pinto beans with liquid
1 (15 ounce) can whole kernel corn with liquid

Cut large pieces of stew meat in half and brown in large skillet.

In 4 or 5 quart slow cooker, combine stew meat, tomatoes, taco seasoning mix, beans, corn and 3/4 cup water. (If you are not into “spicy” use original recipe stewed tomatoes instead of Mexican.)

Cover and cook on LOW for 5 to 7 hours.

Serves 6 to 8.

1 Comment

  1. Satyam Says:

    Just made it for a church potluck today and it was a hit! I was a little nervous about it being mushy, but the paper towel really absorbed the extra moisture and it tasted just like out of the oven. Thanks!

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