Slow Cooker Mexican Beef Stew 2 pounds beef stew meat 1 can (28 ounces) whole tomatoes, undrained 1 cup frozen small whole onions, (from 1-pound bag) 1 teaspoon chili powder 1 envelope (1.25 ounces) taco seasoning mix 1 can (15 ounces) black beans, rinsed and drained 1 can (11 ounces) Mexicorn whole kernel corn with red and green peppers, drained Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 9 to 11 hours or until beef is tender. Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened. Substitution- --Frozen small whole onions, also called pearl onions, are loaded with flavor and are so convenient to use. If you don't have them on hand, you can substitute 1/2 cup chopped onion
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