Mexican Beef & Bean Supper
I like that this meal is so easy to toss together and that the extras reheat well the next day. The nutritious beans and veggies taste great, and the stew warms my family up on chilly autumn days!
—TACY FLEURY CLINTON, SC
PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 10 SERVINGS (2 1/2 QUARTS)
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 1/4 ounces) whole kernel corn, drained
2 medium potatoes, cubed
2 small carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
2 cans (15 ounces each) tomato sauce
1 cup water
1 envelope taco seasoning
1/2 teaspoon ground cumin
Tortilla chips and shredded cheddar cheese
1. Combine flour, salt and pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
2. Brown meat in batches in oil in a large skillet; drain. Transfer to a 5-qt. slow cooker. Add the beans, corn, potatoes, carrots, celery and onion.
3. Whisk the tomato sauce, water, taco seasoning and cumin; pour over top. Cover and cook on low for 8-10 hours or until meat is tender. Serve with tortilla chips and cheese.