Slow Cooker Mexican Beef Stew

6 servings
Prep: 5 min Cook: 11hr + 30 min
2 pounds beef stew meat
1 can (28 ounces) whole tomatoes, undrained
1 cup frozen small whole onions (from 1-pound bag)*
1 teaspoon chili powder
1 envelope (1¼ ounces) taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, drained
*Substitution: If you don’t have frozen small whole onions, also called pearl onions, you can substitute ½ cup chopped onion.
1.Mix beef, tomatoes, frozen onions and chili powder in 3½-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.
Mary