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Mexican Beef and Bean Stew

Mexican Beef and Bean Stew

  • Prep

    15 m
  • Cook

    8 h
  • Ready In

    8 h 15 m
Campbell's Kitchen

Campbell's Kitchen

This hearty stew with south-of-the-border flavors features Campbell's® Condensed Beef Consomme, tender beef, corn, beans, salsa, garlic and savory spices.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1111 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Stir the beef, consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in a 3 1/2-quart slow cooker.
  3. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
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Reviews

Liza
14

Liza

5/1/2009

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 cup. 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!

Holly Rader
14

Holly Rader

3/16/2009

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 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.

Nixter933
10

Nixter933

2/27/2009

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 tomorrow. 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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