slow cooker tex-mex
(2 RATINGS)
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.
No Image
prep time
30 Min
cook time
8 Hr
method
---
yield
6-8 serving(s)
Ingredients
- 1 1/2 pounds beef stew meat
- 1 large onion, chopped
- 1 can 8-oz. sliced mushrooms, drained
- 1 can 15-oz. whole kernal corn, drained
- 2 cans black beans, canned
- 1 can ro-tel, hot or mild
- 1 can 15-oz diced tomatoes
- 1 package onion gravy mix
- 1 cup water
- 1/2 package burrito seasoning
- - salt and pepper, to taste
- THICKENING :
- 2 tablespoons corn starch
- - small amount of water
How To Make slow cooker tex-mex
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Step 1In a skillet brown beef in small amount of oil. Place browned meat in the slow cooker. Turn heat to low setting.
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Step 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.
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Step 3Serve over white rice. Serve sour cream and avocado on the side.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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