Mexican Beef Stew Crock Pot Recipes

SLOW COOKER MEXICAN BEEF STEW

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.

MEXICAN BEEF STEW (CROCK POT)

Steps:

• Mix first 4 ingredients in a 4 quart crock pot.
• Cover and cook on low for 9-11 hours until beef is tender.
• Add remaining ingredients and stir well.
• Cover and cook on high for 15-30 minutes or until it reaches the desired consistency.

SLOW-COOKER MEXICAN BEEF STEW

Steps:

• In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
• Cover; cook on Low heat setting 9 to 11 hours.
• With whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT

Steps:

• Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
• Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
• Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

CROCK POT MEXICAN BEEF

Steps:

• Mix together garlic, pepper, salt, chili powder and mustard.
• Rub on one side of round steak.
• Cut round steak into strips.
• Place in bottom of crock pot.
• Cover with onion, bouillon granules and tomatoes.
• Cook on low for 6-8 hours.
• Turn crock pot to high for the last half hour of cooking and add beans.
• Serve over rice.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
• Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.