• 1 lb. Beef Stew Meat, cut into 1/2 inch cubes
• 14 oz. beef broth
• 2 C. water
• 14 oz. Mexican style chunky tomato sauce
• 2 tsp. ground cumin
• 1/4 tsp. seasoned salt
• 1/4 tsp. pepper
• 1/2 tsp. garlic powder
• 1 lb. canned pinto beans, rinsed and drained
• 1 can of corn
• 1/2 C. sour cream

Combine stew beef, broth, water, tomatoes and spices in an electric slow cooker on low heat. Cover and cook 8 to 8 1/2 hours, or until beef is tender. Increase heat to high. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot.

Serve with a dollop of sour cream.