No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (316g) Recipe makes 8 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning
Calories 511
Calories from Fat 267		(52%)
Amount Per Serving		%DV
	Total Fat 29.7g	45%
	Saturated Fat 11.7g	58%
	Monounsaturated Fat 12.7g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 118mg		39%
Sodium 777mg		32%
Potassium 814mg		23%
Total Carbohydrate 23.5g		7%
	Dietary Fiber 8.2g	32%
	Sugars 4.2g
Protein 36.9g		73%
detailed view... how is this calculated?

people who like this recipe also like:

Italian Sausage Florentine for the Crock Pot

By: 3KillerBs

Grapefruit, Orange and Sesame Salad

By: Tish

Perfect Crock Pot Corn Chowder

By: Jenne Mello

Crock Pot Pork Roast and Mushrooms

By: Mark H.

Crock Pot Hamburger Cabbage Casserole-Revised

By: Ernie's Bert

Crock Pot Taco Beef Stew

Recipe #41546 | 7¼ hours | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Linda
Sep 30, 2002

This is a very simple and inexpensive beef stew which I found on lazygourmet.com. We like it in heated flour tortillas with cheese and salsa on top. You could also add sour cream, green onions, black olives, or what have you to them after you fill the tortillas. Ole!

SERVES 8 (change servings and units)

Ingredients

2-2 1/2 lbs beef stew meat
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can diced tomatoes, undrained
1 (4 ounce) can chopped green chilies
1 (8 ounce) can tomato sauce
1 beef bouillon cube
30 ounces canned red kidney beans, drained and rinsed
shredded cheddar cheese (optional)

Directions

1
Roll beef pieces in the taco seasoning (I used cubes of round steak and put them in a plastic bag with the taco seasoning and turned it around and around to coat thoroughly).
2
Place beef in crock pot.
3
Combine remaining ingredients except beans and cheese and pour over beef cubes.
4
Cover and cook on low for 6-7 hours.
5
Fifteen minutes before serving, stir in beans (I had previously cooked a bag of dry black beans, which I used rather than canned).
6
Cover and heat through,.
7
Top individual servings with cheddar cheese, if desired.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Hot and Spicy Artichoke Dip

Crock Pot Spicy Roast Sandwiches

Better Than Mom's Pot Roast

Crock Pot Vegetarian Minestrone Soup

Chicken Taco Soup

Featured Reviews for This Recipe

From: Saraghina

On Jun 8, 2009

This was pretty good and very easy. We will probably make it again. It seemed to be pretty bland by the end - crockpots just seem to do that though. It was great on some tortillas with sour cream, cheese, and a dash of habenero sauce!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Shadowlady

On Apr 26, 2007

This was very good and very easy! I used about a 3# rump roast cut into cubes. I also added a chopped onion to the mix. I subbed red beans for the kidneys because that's what I had on hand. DH thought it was a bit salty - I personally didn't notice, but might reduce or omit the boullion next time! Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Tebo

On Dec 17, 2004

I enjoyed this dish. I used a Zaar recipe to make the taco seasonings and a 14 oz can of tomato sauce. I served it over mashed potatoes with lots left over for the freezer. These will become a burrito of some kind later. Thanks Linda

1 person found this review helpful

Was this review helpful to you? YES | NO

From: ellie_

On Dec 30, 2003

Although hot and spicy this stew needs more liquid (at least one cup) to make it more of a stew consistency and I also think it may be better to add the beans when the other ingredients are put in the crockpot so they cook and get soft.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews