Slow Cooker Southwest Beef Stew Recipe
- 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).
1 cup equals 228 calories, 6 g fat (3 g saturated fat), 42 mg cholesterol, 482 mg sodium, 26 g carbohydrate, 4 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Reviews for Slow Cooker Southwest Beef Stew
"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."
"Really good, This is more like a Chili, I will be making this Chili again."
"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."
"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."
"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."
"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."
"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."