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Beef-Taco Bean Stew

" Yummy alternative to chili."


2 lbs. rump roast or lean stew beef

1 envelope taco seasoning

1 can (14.5 ounces) diced tomatoes, Mexican style

1 small can green chili peppers

1 can (8 oz.) tomato sauce (I used Pato Mexican style)

1/2 cup chopped onion

1 clove minced garlic

2 beef bouillon cubes or equivalent granules or base

2 cans (15 ounces each) pinto beans; rinsed and drained

Shredded cheddar cheese


Cut beef into 1/2-inch cubes. Toss with taco seasoning and add to slow cooker. Add the tomatoes, chili peppers, tomato sauce, onion and bouillon cubes. Cover and cook on low 6 to 9 hours or until beef is tender. Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with the shredded cheese and other toppings, as desired.

Nutritional Information Per Serving

no nutrition information available