Southwestern Black Bean Stew Recipe

Directions

In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

Reviews (109)

Biz

Nov. 8, 2003

"This was DELICIOUS. But I changed a couple of things. Instead of the tomato paste, i used a can of diced tomatos. And I poured it over rice and added shredded cheese. YUM YUM..." See more"

Robin

Jan. 16, 2007

"I made this using ground turkey, dried black beans that I cooked myself, and frozen corn. I also used the Taco Seasoning recipe on this site, instead of a package. It was good, but rather bland. So ..." See moreI added a couple extra tsp's of chili powder and cumin, salt, and pepper. With extra spices, it was delicious!"

IMSAILING

May. 22, 2011

"I found this recipe on here about 6 years ago and have made it ever since. It is a family favorite. I double the beans to stretch it a little farther. I don't drain the beans as the recipe states, so ..." See moreas not to lose all that flavor and nutrition. I add a can of chopped green chili peppers & also a can of stewed tomatoes, chopped up. A lot of times I have ground beef already cooked & drained in the freezer, which makes this about a 10 min. prep meal. A real winner for busy nights. But even if I don't have the ground beef pre-cooked, I cook it in my dutch oven, drain & make this stew in the same pot. I know this is originally a crock pot recipe, but I cook it on the stove. I just bring to a boil, turn down the heat & simmer for about 30 - 45 min. It turns out just great. We eat this with cheese, tortilla chips & sour cream. YUM!"

More Reviews