Recipe for cooking tex-mex stew

Recipes from the Southwest US :: Southwestern Main Dish Meats

Submitted by Kim M. Olson to recipegoldmine.com

I made this for Super Bowl Sunday and served it with homemade cornbread - it was a real hit!

2 lbs. stew meat
1 (28 ounce) can whole tomatoes, cut into smaller pieces
1 c. salsa, your choice
1 bag frozen pearl onions, or one whole large onion, chopped
1 tsp. chili powder
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can corn with red and green peppers
1 packet taco seasoning mix (low sodium variety works well too)

Put the meat, onions, salsa and can of tomatoes (with juice) into the crockpot. Sprinkle and distribute with chili powder. Cook on HIGH for 4 to 5 hours, or on LOW for 9 to 11 hours. One-half hour before serving, add black beans, corn and taco seasoning. Cook on HIGH for 15 to 1/2 an hour, until stew thickens.