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My review
Mexican Beef and Bean Stew
Campbell's Kitchen
"This hearty stew with south-of-the-border flavors features Campbell's® Condensed Beef Consomme, tender beef, corn, beans, salsa, garlic and savory spices."
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Ingredients
8 h 15 m servings 520 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Coat the beef with flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook in 2 batches until it's well browned, stirring often.
- Stir the beef, consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in a 3 1/2-quart slow cooker.
- Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
Footnotes
- *Or on HIGH for 4 to 5 hours.
Nutrition Facts
Per Serving: 520 calories; 28.4 g fat; 30.7 g carbohydrates; 36.4 g protein; 100 mg cholesterol; 1111 mg sodium. Full nutrition
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Reviews
Read all reviews 1622 Ratings
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Most helpful positive review
4/29/2009
We really enjoyed this recipe. I did make some changes. I added red kidney beans as well as the pinto beans. I used WalMart's brand of Southwestern Black Bean and White Corn Salsa and added and ...
Most helpful critical review
2/26/2009
I made this exactly as directed, except I doubled the recipe. It was good, but my husband and I both thought it was missing something. It needs more "stuff" in it. I will doctor up the leftovers...
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4/29/2009
We really enjoyed this recipe. I did make some changes. I added red kidney beans as well as the pinto beans. I used WalMart's brand of Southwestern Black Bean and White Corn Salsa and added and ...
3/15/2009
I am not one to change recipes but I did tweak this one just a bit. I browned the beef then added everything except vegetables and simmered for one hour. Then added 4 oz. chopped green chilies ...
2/26/2009
I made this exactly as directed, except I doubled the recipe. It was good, but my husband and I both thought it was missing something. It needs more "stuff" in it. I will doctor up the leftovers...
3/16/2010
Fine. Not really good or bad. It lacked good flavor depth and clearly needed work. I made substantial changes after tasting it and liked my final product.
3/11/2010
Good base - I changed the recipe a bit Ditched the corn (hubby is not partial to corn) Used 29 oz of Pinto Beans, 15 oz of petite diced tomatoes with green chiles and 15 oz refried beans with mi...
11/12/2010
Me & the hubby loved this dish. The only thing I done different is, I cooked it on the stovetop. I added black beans in addition to the pinto beans. We put this over yellow mexican rice.
5/1/2011
Recipe was great. I added 2X-3X the beans and substituted natural beef bullion for the Cambell's soup since it has MSG in it. Excellent with tortilla chips!