"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Tex-Mex Stew - Crockpot Recipe

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This recipe for Tex-Mex Stew - Crockpot, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Guzman
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. beef chunks for stew
1 cup each - salsa and BBQ sauce
1 pkg. taco mix
2 cups frozen corn
1 can each: chickpeas and black beans (rinsed and drained)
1/2 chopped fresh cilantro and sour cream for garnish

Directions:
Directions:
Put everything except beans, cilantro, and sour cream into a crock pot. Cook 8 hours on low (or 4 hours on high). Add beans. Stir and let warm for another 5 minutes. Serve with chopped cilantro and sour cream.

 

 

 

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