Ingredients:
- 2 pounds ground round or chuck
- 2 large cloves garlic, minced
- 1/2 cup chopped onion
- 1 large (28-oz.) can tomatoes, chopped
- 1 cup chunky salsa
- 1 teaspoon ground cumin
- salt and pepper, to taste
- 1 can Mexicorn, about 11 oz, drained
- 1 (15-oz.) can black beans, rinsed and drained
- 1 bunch green onions, with 3 inches of tops, thinly sliced
- 1 tablespoon chopped fresh cilantro or flat-leaf parsley, optional
Preparation:
In a large skillet, brown ground beef with garlic and onion; drain and transfer to the slow cooker/Crock Pot. Add tomatoes, picante sauce, cumin, salt and pepper, corn, and black beans.Cook on low 6 to 8 hours or on high for 3 to 4 hours. Add green onions and cilantro, if used, during the last hour of cooking.
Top with grated cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread.
Makes 6-8 servings.
More Beef in Beer
Beef and Beer Stew
Beef and Beer Stew - Stovetop
Beef and Beer Stew - Oven
Beef Stew with Beer
Beef Stew with Vegetables
Beef Burgundy with Noodles
Kristie's Beef Burgundy
Flemish Beef and Beer Stew
Hamburger Stew
Easy Oven Beef Stew
Crockpot Beef Stew with Beer
Beef Recipes Index
Ground Beef Recipes Index
Pot Roast Recipes
Beef Stew Recipes
Crockpot Beef Recipes
