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Slow-Cooker Taco Stew

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  • Prep 15 min
  • Total 4 hr 0 min
  • Servings 4
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by: Morena Cuadra
Updated Jul 20, 2017
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  • 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


  • 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!

Expert Tips

  • tip 1
    You can use pork in place of beef.
  • tip 2
    Use any cut of meat that has fat to keep the stew from drying up.
  • tip 3
    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.

Nutrition Information

No nutrition information available for this recipe

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!
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