This Mexican Beef Stew will likely become a family favorite. Why? It tastes great, it’s a Freezer Meal, it’s easy to make, and it makes your house smell awesome.
Servings : 4
Ingredients
Mexican Beef Stew
- 1 1/2 lbs beef stew meat
- 1 can Diced Tomatoes 28 oz (or 2 cans, 15 oz)
- 4 tsp Chili Powder
- 1 can black beans 15 oz
- 1 bag frozen corn 10-12 oz
- 1 bag frozen bell peppers and onions such as a fajita blend
- 2 Tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
Homemade Corn Chips
- 4 corn tortilla
- 2 tsp extra virgin olive oil
- 1 tsp salt or to taste
- 1 tsp lime juice optional
Instructions
Mexican Beef Stew
- Combine all ingredients (no need to thaw frozen ingredients) in a slow cooker. Cook on low 6 hours or on high 4 hours.
- To use as a freezer meal, Combine all ingredients in a 1 gallon zip top bag and place in the freezer. When ready to use, place frozen block in slow cooker and cook on low for 8 hours or high for 6 hours.
Homemade Corn Chips
- Heat oven to 425. Mix oil and lime, if using. Using a pastry brush, brush one side of the tortillas with the oil mixture. Bake 5 min or until browned. Turn tortillas, brush the second side, and bake 5 min longer or until browned and crispy. Allow to cool.
Notes
For low carb or Keto, omit corn and black beans. Do not serve with corn chips.
Tried this recipe?Let us know how it was!
MAKE IT A FREEZER MEAL!
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