Slow Cooked Mexican Beef Stew – CE
tortilla chips
  • Clean Eating
  • freezable, skinny, slow cooker
Slow Cooked Mexican Beef Stew – CE
tortilla chips
  • Clean Eating
  • freezable, skinny, slow cooker
Servings:

Ingredients

Prep
  • 2 lbs lean stew meat
  • 1 t salt
  • 1 t pepper
  • 2 T olive oil
  • 1 t chili powder
  • 1 t cayenne pepper
  • 1 t garlic powder
  • 4 oz canned diced green chili peppers
  • 1/2 C frozen chopped onions
  • 1 C frozen corn
  • 1 can black beans
On Cooking Day
  • 1 bag tortilla chips
  • 1 C water
  • 1 C shredded Mexican cheese

Instructions

To Assemble
  1. Combine all ingredients in a large zipper bag. Zip to seal and squish to combine.
To Cook
  1. Add ingredients of bag to slow cooker. Add 1 cup water and cook for 6 – 8 hours on high or 8 – 10 hours on low.
  2. Top with cheese and serve with chips or crush chips and add to stew.

Ingredients

Prep
  • 2 lbs lean stew meat
  • 1 t salt
  • 1 t pepper
  • 2 T olive oil
  • 1 t chili powder
  • 1 t cayenne pepper
  • 1 t garlic powder
  • 4 oz canned diced green chili peppers
  • 1/2 C frozen chopped onions
  • 1 C frozen corn
  • 1 can black beans
On Cooking Day
  • 1 bag tortilla chips
  • 1 C water
  • 1 C shredded Mexican cheese

Instructions

To Assemble
  1. Combine all ingredients in a large zipper bag. Zip to seal and squish to combine.
To Cook
  1. Add ingredients of bag to slow cooker. Add 1 cup water and cook for 6 – 8 hours on high or 8 – 10 hours on low.
  2. Top with cheese and serve with chips or crush chips and add to stew.

Top with shredded cheese and sour cream.
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