Mexican Beef & Bean Stew Recipe

4.5 6 6
Mexican Beef & Bean Stew Recipe
Mexican Beef & Bean Stew Recipe photo by Taste of Home
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Mexican Beef & Bean Stew Recipe

Read Reviews
4.5 6 6
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours

Ingredients

  • 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

Directions

Combine the flour, salt and pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
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.
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).
Originally published as Mexican Beef & Bean Stew in Simple & Delicious February/March 2013, p38

Nutritional Facts

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

  • 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).
Originally published as Mexican Beef & Bean Stew in Simple & Delicious February/March 2013, p38

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Reviews forMexican Beef & Bean Stew

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lorettalib User ID: 4493956 276003
Reviewed Oct. 8, 2017

"Nice dish but it needs some adjustments. Too acidic, needs more sweetening. And it needs more beef. . So I will make I again but I will add another 1/2 pound of beef, bay leaves, another carrot and instead of water I will substitute beef broth."

MY REVIEW
leolion User ID: 323787 245351
Reviewed Mar. 13, 2016

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

MY REVIEW
daisey5 User ID: 146806 125635
Reviewed Dec. 9, 2013

"It was very good."

MY REVIEW
jamieberg User ID: 3466368 125634
Reviewed Sep. 27, 2013

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

MY REVIEW
easy going User ID: 5733572 119411
Reviewed Apr. 4, 2013

"I made it today and it was excellent."

MY REVIEW
susand66 User ID: 2899446 198075
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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