Crock Pot Mexican Beef and Bean Stew *Let the crock pot/slow cooker do the work to serve tasty Southwestern flavors tonight.*
1-1/2 lb. beef for stew, cut into 1" pieces 2 TB all purpose flour 1 TB vegetable oil 1 cup coarsely chopped onion 1 can (15 oz.) pinto beans, drained 1 can (16 oz.) whole kernel corn, drained 1 can (10-3/4 oz.) Campbell's Beef Consommé 1 cup Pace Chunky Salsa 2 TB chili powder 1 tsp. ground cumin 1/4 tsp. garlic powder OR 2 cloves garlic, minced Coat beef with flour. Heat oil in skillet over medium-high heat. Cook beef until browned, stirring often. Place beef, onion, beans, corn, consommé, salsa, chili powder, cumin and garlic powder in a 3-1/2 quart crock pot/slow cooker. *Cover and cook on LOW 8 to 10 hours. Or on HIGH 4 to 5 hours. * Serves: 6. Note: Serve with corn bread and steamed broccoli. For dessert serve ice cream. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
