Mexican Beef and Bean Stew16 Reviews
- Prep: 15 min
- Cook: 8 hr
- Ready In: 8 hr 15 min
“This hearty stew with south-of-the-border flavors features Campbell's® Condensed Beef Consomme, tender beef, corn, beans, salsa, garlic and savory spices.” - by Campbell's Kitchen
Original recipe yields 6 servings
- Coat the beef with flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook in 2 batches until it's well browned, stirring often.
- Stir the beef, consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in a 3 1/2-quart slow cooker.
- Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
Amount Per Serving (6 total)
- 520 cal
- 28.4 g
- 30.7 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"I am not one to change recipes but I did tweak this one just a bit. I browned the beef then added everything except vegetables and simmered for one hour. Then added 4 oz. chopped green chilies and 16..." See more oz. frozen vegetable soup veggies and cooked for 15 mins. then served. It was really good. I never thought a cup of salsa could make it so flavorful. "
"We really enjoyed this recipe. I did make some changes. I added red kidney beans as well as the pinto beans. I used WalMart's brand of Southwestern Black Bean and White Corn Salsa and added and extra ..." See morecup. I did not have an onion on hand so I added a few dashes of onion powder. I prepared it the night before and all my husband had to do was put it in the crock pot in the morning. Super Yummy!"
"I made this exactly as directed, except I doubled the recipe. It was good, but my husband and I both thought it was missing something. It needs more "stuff" in it. I will doctor up the leftovers for t..." See moreomorrow. Maybe add a can of Rotel. I think it may be better if I had used kidney beans instead of pintos, too...Not sure. Good, easy base recipe, though!"
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