TEX-MEX BEEF TACO STEW

 

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.