Mexican Beef and Bean Stew - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This hearty, slow cooked stew with south-of-the-border flavors features tender beef, corn, beans, and salsa to make a satisfying dish that the whole family will enjoy.
Ingredients
- 1 1/2 lb. beef for stew
- 2 tbsp. all-purpose flour
- 1 tbsp. vegetable oil
- 1 can Campbell's® Condensed Beef Consommé
- 1 c. Pace® Chunky Salsa
- 1 large onion
- 1 can pinto beans
- 1 can whole kernel corn
- 2 tbsp. chili powder
- 1 tsp. ground cumin
- 1/4 tsp. garlic powder
Instructions
- Coat the beef with the flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef in 2 batches and cook until well browned, stirring often.
- Stir the beef, consommé, salsa, onion, beans, corn, chili powder, cumin and garlic powder in a 3 1/2-quart slow cooker.
- Cover and cook on LOW for 8 to 9 hours (Or on HIGH for 4 to 5 hours) or until the beef is fork-tender.
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