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Slow Cooker Southwest Beef Stew

Our ladies group at church has a soup and sandwich supper, and before I went to work that morning, I prepared this stew in my slow cooker. It was ready when I got home. It was such a big hit, many asked for the recipe! —Anita Roberson, Williamston, North Carolina
  • Total Time
    Prep: 30 min. Cook: 7 hours
  • Makes
    11 servings (2-3/4 quarts)

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 package (16 ounces) frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 teaspoon garlic powder
  • 1-1/2 teaspoons salt-free Southwest chipotle seasoning blend
  • 1-1/2 cups cooked rice
  • 1/4 cup shredded cheddar cheese

Directions

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • Transfer to a 5-qt. slow cooker. Stir in the tomatoes, corn, black beans, broth, tomatoes, garlic powder and seasoning blend. Cover and cook on low for 6-8 hours or until heated through.
  • Stir in rice; heat through. Sprinkle each serving with cheese.
Nutrition Facts
1 cup: 228 calories, 6g fat (3g saturated fat), 42mg cholesterol, 482mg sodium, 26g carbohydrate (4g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

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