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Slow-Cooker Taco Stew

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Morena Cuadra
Updated Jul 20, 2017
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More About 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!

Slow-Cooker Taco Stew

  • Prep Time 15 min
  • Total 4 hr 0 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 1 tablespoon oil
  • 1 lb beef for stew
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 can tomatoes, chopped
  • 1 can white beans
  • 1 can black beans
  • 1 can corn, drained
  • 1 package taco seasoning
  • Coriander leaves, chopped, to taste

Instructions

  • Step 
    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.
  • Step 
    2
    Serve in bowls and pair with whatever you like. Enjoy!

Nutrition

No nutrition information available for this recipe

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