2 lb beef chuck, cut into 1-inch pieces
- 1 onion, sliced
- 2 14 1/2 ounces diced tomatoes with jalapeno
- 1 1ounce packet reduced sodium taco seasoning
- 1 15 1/2 ounce can pinto beans, drained and rinsed
- 1 15 1/2 ounce can kidney beans, drained and rinsed
- 1 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.
File photo
Yield: 6 servings.
This recipe is suitable for diabetics as it has 42 g carbs and 41 g protein per serving.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.