Mexican Beef Stew

Ingrediants:

• 2 Pounds of Beef stew meet ( I used my left over roast cut up in cubes)
• 1 can (28 oz) whole Tomatoes, undrained
• 1 cup frozen small whole onions (I used dehydrated, or you can substitute 1/2 cup of chopped)
• 1 teaspoon of chili powder
• 1 envelope (1 1/4 ounces) taco seasoning mix
• 1 can (15oz) black beans, rinsed and drained
• 1 can (11oz) whole kernel corn with red and green peppers, drained

Note: I only had fozen corn so I added half a small can of diced green chili's "HOT"

Mis beef, tomatoes, frozen onions and chili powder in 31/2 to 4 qaurt slow cooker.

Cover and cook on low heat setting 9-11 hours or until beef is tender- since I used left over roast for my meet it only took three hours on low!

Stir in taco seasoning mix, beens, corn, and chili's. Cover and cook on high heat setting 15 to 30 minutes until thickened.

This is so yummy fresh and better the following day. Enjoy.

Recipe from: Betty Crocker/ Come home to Dinner