Slow Cooker Southwest Beef Stew Recipe

4.5 7 7
Slow Cooker Southwest Beef Stew Recipe
Slow Cooker Southwest Beef Stew Recipe photo by Taste of Home
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Slow Cooker Southwest Beef Stew Recipe

Read Reviews
4.5 7 7
Publisher Photo
Our ladies group at church has a soup and sandwich supper, and before I went to work that morning, I prepared this stew in my slow cooker. It was ready when I got home. It was such a big hit, many asked for the recipe! —Anita Roberson, Williamston, North Carolina
MAKES:
11 servings
TOTAL TIME:
Prep: 30 min. Cook: 7 hours
MAKES:
11 servings
TOTAL TIME:
Prep: 30 min. Cook: 7 hours

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 package (16 ounces) frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 teaspoon garlic powder
  • 1-1/2 teaspoons salt-free Southwest chipotle seasoning blend
  • 1-1/2 cups cooked rice
  • 1/4 cup shredded cheddar cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt. slow cooker. Stir in the tomatoes, corn, black beans, broth, tomatoes, garlic powder and seasoning blend. Cover and cook on low for 6-8 hours or until heated through.
Stir in rice; heat through. Sprinkle each serving with cheese. Yield: 11 servings (2-3/4 quarts).
Originally published as Southwest Beef Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p30

Nutritional Facts

1 cup: 228 calories, 6g fat (3g saturated fat), 42mg cholesterol, 482mg sodium, 26g carbohydrate (4g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 package (16 ounces) frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 teaspoon garlic powder
  • 1-1/2 teaspoons salt-free Southwest chipotle seasoning blend
  • 1-1/2 cups cooked rice
  • 1/4 cup shredded cheddar cheese
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, corn, black beans, broth, tomatoes, garlic powder and seasoning blend. Cover and cook on low for 6-8 hours or until heated through.
  3. Stir in rice; heat through. Sprinkle each serving with cheese. Yield: 11 servings (2-3/4 quarts).
Originally published as Southwest Beef Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p30

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Reviews forSlow Cooker Southwest Beef Stew

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gucci65 User ID: 7131119 191118
Reviewed Nov. 3, 2014

"This is a chili recipe. Very very tasty ! I make something very close to this recipe. I dont use rice and add several different fresh chili's."

MY REVIEW
adain06 User ID: 7945391 211909
Reviewed Oct. 1, 2014

"Really good, This is more like a chili, I will be making this chili again."

MY REVIEW
Cklee1403 User ID: 7760621 122896
Reviewed Sep. 28, 2014

"This stew is yummy I made a few changes to suit our taste. I used taco seasoning instead if chipotle, I used mild salsa instead of tomatoes with green chillies. I added two cans of chicken broth . I wanted it for supper tonight so I simmered it in the stove for an hour then added the rice . I will definitely make this again."

MY REVIEW
SimpleFoods User ID: 7160373 122895
Reviewed Sep. 27, 2014

"I wish I'd had this recipe sooner - today is a soup-and-bread fundraiser at the retirement community where I live. I would have given them this recipe to use as one of their soups! Can't wait to make it for my husband and me."

MY REVIEW
Feen User ID: 1925557 107083
Reviewed Oct. 28, 2012

"I made this stew with stew meat instead of ground beef. I didn't brown it ahead of time, just coated it with flour, and it turned out very well. I didn't have any Southwest chipotle seasoning but I used cumin, garlic and cilantro and it was still very good."

MY REVIEW
kgburgess User ID: 2727982 192620
Reviewed May. 2, 2012

"I made this for dinner last night, and we found it to be a tad bit too spicy, especially with small children in the house. I fixed that, however, by stirring in a spoonful of fat free sour cream in each dish as I served it. That seemed to cool down the kick enough that the kids were able to eat it. I served it with a small plate of tortilla chips with melted cheese on the side for dipping, and everyone really enjoyed that. I think the stew would probably make a good topping for nachos. Anyway, I'd say it wasn't fabulous, but it was hearty and good."

MY REVIEW
sandra1956 User ID: 1676371 107081
Reviewed Apr. 30, 2012

"Good Choice to make quick...in a crockpot!

This is almost exactly as Taco soup... mine was thicker than the soup, but very simular in taste."

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