"After dinner sit a while, and after supper walk a mile."--English Saying

Mexican Beef and Bean Stew Recipe

  Tried it? Rate this Recipe:


This recipe for Mexican Beef and Bean Stew, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


1 1/2 lbs. beef for stew, cut in 1-in. pieces
10 3/4 oz. Campbell's Beef Consomme
2 T. flour
1 T. vegetable oil
1 c. Pace Chunky Salsa
1 c. coarsely chopped onion
15 oz. pinto beans, drained
16 oz. whole kernel corn, drained
2 T. chili powder
1 t. ground cumin
1/2 t. garlic powder OR 2 cloves garlic, minced

Coat beef with flour. Heat oil in skillet. Add beef and cook until browned. Place beef, consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in 3 1/2-qt. slow cooker. Cover and cook on low 8-10 hours or until done.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!