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Slow Cooker Southwest Beef Stew Recipe

Slow Cooker Southwest Beef Stew Recipe

Our ladies group at church has a soup and sandwich supper, and before I went to work that morning, I prepared this soup 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
TOTAL TIME: Prep: 30 min. Cook: 7 hours YIELD:11 servings

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

  • 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).

Nutritional Facts

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.