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Mexican Beef & Bean Stew Recipe

Mexican Beef & Bean Stew Recipe

I like that this is super easy to toss together, and the leftovers reheat well. The healthy beans and veggies taste great, and the stew warms me up on cold, blustery days. —Tacy Fleury, Clinton, South Carolina
TOTAL TIME: Prep: 20 min. Cook: 8 hours YIELD:10 servings


  • 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 the 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. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts

1 cup (calculated without chips and cheese) equals 254 calories, 7 g fat (1 g saturated fat), 28 mg cholesterol, 983 mg sodium, 34 g carbohydrate, 6 g fiber, 16 g protein.

Reviews for Mexican Beef & Bean Stew

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Reviewed Mar. 13, 2016

"Perfect dish and I added some sour cream to each bowl before serving."

Reviewed Dec. 9, 2013

"It was very good."

Reviewed Sep. 27, 2013

"easy. topped it with sour cream. delicious."

Reviewed Apr. 4, 2013

"I made it today and it was excellent."

Reviewed Feb. 18, 2013

"What a nice surprise when we got home! Easy and really tasty. I omitted the potatos and added a red pepper. Served over rice. Everyone loved it."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.