Mexican Beef Stew – Best Crockpot Recipe
Have you ever made Mexican Food in the Crockpot? I’ll show you how to make something better than any roast or stew you’ve ever had!
Last night where I live we got 7 inches of snow. So, since we were “shut-in” it was a great day to cook something in the crockpot and let it simmer all day. I think this was the “best crockpot recipe” I’ve made in years! This, like so many other recipes – came from wanting to use some leftovers and certain ingredients up. Sometimes the best meals are created out of things you need to “get rid of” or use up.
Ingredients needed to make my “Mexican Beef Stew”:
- 1 lb thin cut round steak
- 1 can beef broth
- 3-4 cans water
- 1/2 Lg Vidalia Onion
- 1 medium green pepper
- 5 medium potatoes
- 3-4 Jalapeno peppers (ONLY if you like heat)
- 1 can black beans
- 1 can sweet corn
- 6 corn tortillas
- 4 tbsp fresh or jarred minced garlic
- 2 tbsp fresh ground pepper
- 2 tbsp salt
- 2 tbsp Italian seasonings
- 1 tbsp garlic powder
- 6 tbsp ground Cumin
- 3 tbsp chili powder
- 1- 8oz package shredded Colby-Jack cheese or Mexican Melting Cheese
- 1 small container light sour cream
- Saltines or tortilla chips
I always keep some really thin cut round steak in the freezer for things like fajitas and beef fried rice. The first thing I did was to put a 1lb frozen block of thin sliced round steak in the microwave on defrost for about 6 minutes. Then I plugged in my crockpot on high, and add in 1 can of beef broth, 1 can of sweet corn (dont’ drain), 1 can of black beans (don’t drain or rinse), the garlic, and all the seasonings – then mix well and cover. Wash, seed, peel, and dice your pepper(s) and onion – add to the crockpot and mix well again. Dice the potatoes (skin on) and add to the crockpot and mix again. Take your steak out of the microwaveand cut into 1″ strips with the grain, and then in about 3″ strips. Add to the pot, and mix well. Then add enough water to bring the level up to about 1″ below the top of the crockpot, which usually takes me about 3-4 empty (corn or bean) canfuls of water. Cover, and stir about once per hour. Cook on the “high” setting of your crockpot for 6 hours.
When your “Mexican Beef Stew” is done, turn off the crockpot, stir well, and serve! Now – you’ll notice a few ingredients you haven’t yet used from the list. Once you place the stew in bowls, add about 4 dollops of sour cream on top, cover with a handful of shredded Colby Jack cheese and serve! Sometimes I use mexican melting cheese instead of colby-jack. Serve and eat by dipping either saltines or tortilla chips! After 6 hours this stew has some of the most incredible flavor because of the ingredients. The corn tortillas over the 6 hours will break down and disintegrate and thicken up the stew (which is actually one of my secrets). That why this stew recipe doesn’t require any flour or cornstarch at all. The tortillas with the sweet corn give the stew an uncanny sweeter tastse that brings out the beef flavor that much more. The seasonings, the meat breaking down, the potatoes soaking up the broth – it all contributes to a melded flavor at the end you won’t soon forget.
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