2 lb beef stew meat, cut into bite-size cubes
1 can (28-oz) whole tomatoes - do not drain
1 onion, chopped
1 tsp chili powder
1 packet (1.25-oz) taco seasoning mix
1 can (15-oz) pinto beans
1 can (11-oz) Mexicorn, drained
Shredded Mexican-blend cheese, for garnish
Chopped fresh cilantro, for garnish
Mix the beef, tomatoes, onion, and chili powder in a slow cooker. Cover and cook on low setting 9 to 11 hours or until the beef is tender.
Stir in the taco seasoning, pinto beans and corn. Cover and cook on high 20 to 30 minutes until thickened.
To serve, ladle into bowls and top with Mexican-blend shredded cheese and chopped fresh cilantro, if desired.