Mexican Beef Stew Campbells Recipes

SLOW COOKER MEXICAN BEEF STEW

Slow Cooker Mexican Beef Stew image

Let the slow cooker do the work for you in this hearty south-of-the-border stew.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 7h30m

Yield 6

Number Of Ingredients 16

Ingredients

1 Reynolds® Slow Cooker Liner
1 pound beef stew meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 (15 ounce) can black beans, rinsed and drained
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can reduced-sodium beef broth
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen whole kernel corn
¼ cup Chopped avocado, cilantro, and/or crushed red pepper

Steps:

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
Cover and cook on low 7 hours or until the beef is fork-tender.
Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g

MEXICAN BEEF STEW (CAMPBELLS)

Mexican Beef Stew (Campbells) image

Make and share this Mexican Beef Stew (Campbells) recipe from Food.com.

Provided by Cinnamon1025

Categories Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs ground beef
1 large onion (chopped)
2 fresh garlic cloves (minced)
1 (10 ounce) can tomato soup
1 (10 ounce) can beef broth
1 cup water
2 tablespoons chili powder
3 medium potatoes, peeled & cubed
1 (16 ounce) can whole kernel corn
shredded cheddar cheese (for topping)
sour cream (for topping)

Steps:

Cook beef, onion and garlic in skillet until browned. Pour off excess fat.
Add the soups, water, chilli powder, and potatoes.
Heat to a boil, then cover and cook for about 15 min, until potatoes are tender.
Add corn & heat for a few more minute.
Top with cheese & sour cream.

CARNE GUISADA (MEXICAN BEEF STEW)

Carne Guisada (Mexican Beef Stew) image

A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.

Provided by EdsGirlAngie

Categories Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 lbs chuck roast, trimmed of fat and cut in bite-sized pieces
4 tablespoons flour
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 -3 jalapeno peppers, seeded and minced
3 cups beef stock
2 tablespoons tomato paste
4 teaspoons cumin
1 teaspoon chili powder

Steps:

Preheat oven to 350 degrees F.
Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
Serve as is, or on rice, or folded into warm tortillas.

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