Slow Cooker Mexican Beef Stew

I had dinner with the infamous Miss Chris this week and she made the most delicious stew so, without ever having prepared this on my own, I decided to post it here anyway. I imagine one could certainly substitute chicken or pork (and adjust the cooking time) to make this a little healthier. Served it with a little sour cream and shredded cheese.

Ingredients

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

Directions

1. In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder. 
2. Cover; cook on Low heat setting 9 to 11 hours.
   With whisk, stir in taco seasoning mix. Stir in black beans and corn. 
3. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened.

Recipe and photo from Betty Crocker