Mexican Beef and Bean Slow Cooker Stew
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Directions
2 lbs. Boneless Chuckeye Roast1 large onion1/4 cup flour1 tsp. chili powder1 tsp cumin1/2 tsp ground corriander1 can kidney beans, drained and rinsed
Cut the roast into bite size chunks (trim fat). Cut the onion in large pieces. Put both in the slow cooker. Sprinkle with flour and seasoning. Toss. Stir in beans and broth. Cook on low for 6-8 hours.
Serve over rice with sour cream and cheddar cheese, or wrapped in tortillas.
Number of Servings: 8
Recipe submitted by SparkPeople user CJBIRDSONG.
Serve over rice with sour cream and cheddar cheese, or wrapped in tortillas.
Number of Servings: 8
Recipe submitted by SparkPeople user CJBIRDSONG.
Nutritional Info Amount Per Serving
- Calories: 209.0
- Total Fat: 4.6 g
- Cholesterol: 68.1 mg
- Sodium: 483.3 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 3.7 g
- Protein: 28.2 g
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