Taco StewJuly 26, 2008 | Email This Post Print This Post Post a Comment
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.