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MEXICAN BEEF AND BEAN STEW

MEXICAN BEEF AND BEAN STEW

 

2 pounds lean stew beef

1 package taco seasoning

1 small onion, finely chopped

1 15-ounce can Mexican-style diced tomatoes

1 4-ounce can chopped green chiles

1 8-ounce can tomato sauce

2 15-ounce cans chili beans, rinsed and drained

Shredded cheddar cheese, for garnish

Sour cream, for garnish

Chopped green onions, for garnish

 

Spray the inside of a 4-6 quart slow cooker vessel with nonstick cooking spray. Place the beef in the slow cooker and sprinkle with the taco seasoning and stir in the chopped onion. Stir together and then stir in the tomatoes, chiles and sauce. Cover and cook on low for 6-8 hours or on high for 4-6 hours. Stir the beans into the slow cooker 30 minutes before serving. Ladle into bowls and garnish with shredded cheese. sour cream and green onions.

 

Makes 8 servings.

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