Shelly's Recipe

MEXICAN BEEF STEW - Crock Pot

Category: Stews

1 lb beef stew meat, cut into 1/2 inch cubes
1 chopped onion and red and green peppers
1 (14 oz) can beef broth
2 cups water
1 (14 oz) can Mexican-style chunky tomato sauce
2 tsp ground cumin
1 tsp chili powder
1 envelope taco seasoning
1/4 tsp seasoned salt and pepper
1/2 tsp garlic powder
1 lb canned pinto or black beans, rinsed and drained
1 (11 oz) can corn, drained
1/2 cup sour cream

Brown meat, a few pieces at a time, in a skillet and put into crock pot. Add next 12 ingredients, cover, and cook on low 8-8 1/2 hours, or until beef is tender. Increase heat to high. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot. Serve with a dollop of sour cream. Serves 6