Mexican Beef Stew

Mexican Beef Stew Recipe

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Danyal Vierheller


I actually found this in one of those catalogs that everyone gets. I made it on a whim for my parents while my mom was laid up after knee surgery. They absolutely LOVED it. Warning: Even with mild salsa, it tends to be pretty spicy. Also, the original recipe called for chunky salsa and I used a fire-roasted salsa instead.

★★★★★ 2 votes
15 Min
4 Hr


2 lb
lean beef stew meat
4 clove
garlic (large), minced
1 1/2 c
chopped onion
large green pepper, chopped
1 can(s)
chopped tomatoes with juice (28 oz)
1 1/4 c
mild salsa
1 tsp
ground cumin
1 can(s)
mexican corn (11 oz)
1 can(s)
black beans, drained and rinsed (15 oz)
salt and pepper, to taste


1Brown beef, garlic, onion, and pepper in a skillet.
2Transfer to crock pot and cover with tomatoes, beans, corn, salsa, and spices. Cook on high 3-4 hours or low 6-8, until the meat is tender. Serve in bowls and top with garnish. Serve with cornbread, biscuits or tortilla chips.
3Suggested garnish: shredded cheese, avocado or guacamole, sour cream, jalapenos.

About Mexican Beef Stew

Course/Dish: Beef, Beef Soups
Regional Style: Mexican