{soups-salads-and-salad-dressings} Mexican Beef & Bean Stew

 

Mexican Beef & Bean Stew
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 8 hr.

1 1/2 lb. beef for stew, cut into 1" pieces
2 tbsp. all-purpose flour
1 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell's® Condensed Beef Consommé
1 cup Pace® Thick & Chunky Salsa
1 cup coarsely chopped onion
1 can (about 15 oz.) pinto beans, drained
1 can (about 16 oz.) whole kernel corn, drained
2 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder OR 2 cloves garlic, minced

COAT beef with flour. Heat oil in skillet. Add beef and cook until browned.

PLACE beef, consommé, salsa, onion, beans, corn, chili powder, cumin and garlic powder in 3 1/2-qt. slow cooker.

COVER and cook on LOW 8 to 10 hr.* or until done.

Serves 6.

TIP: *Or on HIGH 4 to 5 hr.

Serve with prepared cornbread and a crisp green salad.

~*Piper*~
http://groups.yahoo.com/group/Name-BrandRecipes/

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