Real Recipes From Real Home Cooks ®

slow cooker tex-mex

★★★★★ 2
a recipe by
Deanna Rodgers
Brighton, TN

I wanted to fix something in the slow cooker this morning that would be ready for supper and still use what I had on hand. This is what a came up with and it was great....according to my food critic. So I thought I'd share.

★★★★★ 2
serves 6-8
prep time 30 Min
cook time 8 Hr

Ingredients For slow cooker tex-mex

  • 1 1/2 lb
    beef stew meat
  • 1 lg
    onion, chopped
  • 1 can
    8-oz. sliced mushrooms, drained
  • 1 can
    15-oz. whole kernal corn, drained
  • 2 can
    black beans, canned
  • 1 can
    ro-tel, hot or mild
  • 1 can
    15-oz diced tomatoes
  • 1 pkg
    onion gravy mix
  • 1 c
  • 1/2 pkg
    burrito seasoning
  • salt and pepper, to taste
  • 2 Tbsp
    corn starch
  • small amount of water

How To Make slow cooker tex-mex

  • 1
    In a skillet brown beef in small amount of oil. Place browned meat in the slow cooker. Turn heat to low setting.
  • 2
    Add the chopped onion, mushrooms, corn, beans, Ro-Tel and tomatoes to the beef. In a small bowl mix the gravy mix with the 1 cup water, pour over everything in the slow cooker. Add salt and pepper to taste and gently mix. Put the lid on and cook about 8 hours. Stir once. About 30 minutes before serving turn heat to high. Mix corn starch with a little water and stir into beef mixture. How much of the corn starch mix you use depends on how thick you want the dish. Let it cook a few minutes longer to thicken.
  • 3
    Serve over white rice. Serve sour cream and avocado on the side.

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