Slow-Cooker Taco Stew

By Tablespoon Kitchens

July 20, 2017

Make with

Old El Paso

Ingredients

tablespoon oil

lb beef for stew

small onion, chopped

garlic cloves, chopped

tablespoons tomato paste

can tomatoes, chopped

can white beans

can black beans

can corn, drained

package taco seasoning

Coriander leaves, chopped, to taste

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1

Heat the oil in a frying pan. Cook the meat until it’s golden. Later, transfer to a slow cooker and add the onion, garlic, tomato paste, white and black beans, corn and taco seasoning. Combine all ingredients with a cup of water, cover and let cook on low for 4-6 hours. Once ready, sprinkle with the fresh coriander.
2

Serve in bowls and pair with whatever you like. Enjoy!

You can use pork in place of beef.
Use any cut of meat that has fat to keep the stew from drying up.
For a complete meal, pair this stew with chopped avocado, chopped green onion, tortilla chips, sour cream to taste, shredded or Cotija cheese and lime wedges.

No nutrition information available for this recipe

When my kids were little, they loved this stew. Sometimes I made it with chicken or turkey, other times with pork or beef, and I always had a vegetable version for my daughter. For the vegetarian version, I loaded up on the chopped vegetables and it turned it so delicious everyone loved it as much as the meat versions. Personally, I like this dish more soupy than stew-like. Sometimes I add rice, but I always pair it with tortilla chips, avocado and chopped onion. And of course, seconds are a must. Enjoy!