SLOW-COOKER MEXICAN BEEF STEW

INGREDIENTS: 2 lb beef stew meat 1 can (28 oz) Muir Glen organic diced tomatoes, undrained 1 cup frozen small whole onions (from 1-lb bag) 1 teaspoon chili powder

1 package (1 oz) Old El Paso taco seasoning mix 1 can (15 oz) Progresso black beans, drained, rinsed 1 can (11 oz) Green Giant SteamCrisp Mexicorn whole kernel corn with red and green peppers, drained

INSTRUCTIONS: 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.

ENJOY!!!🍲