Today's recipe is a "featured" recipe from Noah's Mommy over at Project Mommyhood :
(she also has a rockin baby boutique blog : Noah Baby Boutique
Go check them both out.
Now it's time for our recipe.
2 pounds beef stew meat
1 can (28 ounces) Progresso® whole tomatoes, undrained
1 cup frozen small whole onions, (from 1-pound bag)
1 teaspoon chili powder
1 envelope (1.25 ounces) Old El Paso® taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1. Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker.
2. Cover and cook on low heat setting 9 to 11 hours or until beef is tender.
3. Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.
Makes 6 servings
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Serve this stew topped with shredded Mexican cheese blend and chopped fresh cilantro leaves for an extra-special touch.
Sounds scrumptious, doesn't it?
What is your Too Hot to Cook no fail recipe?
Leave me a comment & you may be featured in an upcoming Too Hot to Cook post!!!