1 1/2 pounds lean beef chunks for stew
1 cup each bottled salsa and barbecue sauce
1 1.25 ounce package reduced sodium taco seasoning mix
2 cups frozen corn kernels
1 can each; both about 15 ounces, chickpeas and black beans, rinsed
1/2 cup chopped fresh cilantro
Mix all ingredients except beans and cilantro in a 3 quart or larger slow cooker. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until beef is very tender. Stir in beans and cilantro. Cover; let stand 5 minutes for beans to heat through. Serves 6.
Crockpot Index | Recipe Index | Home