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.

Friday, May 23, 2014


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.

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