Mexican Bean and Beef Stew


(1 vote) 5 1

This is a very filling soup that can even be a light meal. It cooks in the crockpot all day to a hearty perfection.

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  • 2 lb. beef roast
  • 1 pkg. taco seasoning
  • 1 15 oz. can Mexican style diced tomatoes
  • 1 small can or jar green chilies
  • 1 8 oz. can tomato sauce
  • 1 small onion, minced
  • 2 beef bouillon cubes or powder
  • 1 15 oz. can black beans, rinsed, drained
  • 1 15 oz. can pinto beans, rinsed, drained
  • Shredded cheddar cheese

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Cut roast into stew sized cubes. Place the taco seasoning in a pie plate and roll the beef cubes so they are coated. Add to the crockpot. Add the tomatoes, chilies, tomato sauce, onion, and bouillon. Cover and cook on low for 6 hours until meat is tender. Add the drained beans and cook on high for about 30 minutes until the beans are heated through. Serve topped with cheese, and other toppings such as green onions, olives, salsa etc.

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