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Old 02-17-2002, 06:21 PM
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Tex-Mex Stew

The Slow-Cooker Craze: Smoky Tex-Mex Stew

From the Woman's Day site


Serves: 6
Prep: 5 min
Cook: (low) 8-10 hr, (high) 4-5 hr
Cost per Serving: $1.50


1 1/2 lb lean beef chunks for stew
1 cup each bottled salsa and barbecue sauce
1 pkt (1.25 oz) reduced-sodium taco seasoning mix
2 cups frozen corn kernels
1 can each (both about 15 oz) chickpeas and black beans, rinsed
1/2 cup chopped fresh cilantro

Note:
Drained canned corn can be used in place of frozen.

1. Mix all ingredients except beans and cilantro in a 3-qt 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.

2. Stir in beans and cilantro. Cover; let stand 5 minutes for beans to heat through.

Note: You could also substitute the beans for Kidney beans if thats what you have on hand.
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