WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, September 14, 2013

TEX-MEX BEEF TACO STEW

  • beef chuck, cut into 1-inch pieces
  • onion, sliced
  • 14 1/2 ounces  diced tomatoes with jalapeno
  • 1 ounce packet reduced sodium taco seasoning
  • 15 1/2 ounce can pinto beans, drained and rinsed
  • 15 1/2 ounce can kidney beans, drained and rinsed
  • 10 ounce package frozen corn, thawed
  • Sour cream, sliced scallions and tortilla chips for garnish (optional)

1. Coat slow-cooker bowl with nonstick cooking spray. Place beef and onion in bottom of slow cooker. Combine tomatoes and taco seasoning; pour over beef.
2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. One hour before end of cooking time, stir in beans and corn.
3. Serve with sour cream, sliced scallions and tortilla chips, if desired.


Yield: 6 servings.

This recipe is suitable for diabetics as it has 42 g carbs and 41 g protein per serving.

Note: This is a Family Circle recipe.

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