Slow Cooker Tex-Mex

Slow Cooker Tex-mex Recipe

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Deanna Rodgers


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 votes
30 Min
8 Hr


1 1/2 lb
beef stew meat
1 large
onion, chopped
1 can(s)
8-oz. sliced mushrooms, drained
1 can(s)
15-oz. whole kernal corn, drained
2 can(s)
black beans, canned
1 can(s)
ro-tel, hot or mild
1 can(s)
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


1In a skillet brown beef in small amount of oil. Place browned meat in the slow cooker. Turn heat to low setting.
2Add 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.
3Serve over white rice. Serve sour cream and avocado on the side.

About Slow Cooker Tex-Mex

Course/Dish: Beef
Regional Style: Mexican
Other Tag: Quick & Easy