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mexican beef stew

Mexican Beef Stew, Homemade Corn Chips

Author: Heidi Boortz
Servings : 4


Mexican Beef Stew

  • 1 1/2 lbs beef stew meat
  • 1 can Diced Tomatoes 28 oz (or 2 cans, 15 oz)
  • 4 tsp Chili Powder
  • 1 can black beans 15 oz
  • 1 bag frozen corn 10-12 oz
  • 1 bag frozen bell peppers and onions such as a fajita blend
  • 2 Tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp paprika
  • 1 tsp salt
  • 1/4 tsp pepper

Homemade Corn Chips

  • 4 corn tortilla
  • 2 tsp extra virgin olive oil
  • 1 tsp salt or to taste
  • 1 tsp lime juice optional


Mexican Beef Stew

  • Combine all ingredients (no need to thaw frozen ingredients) in a slow cooker. Cook on low 6 hours or on high 4 hours.
  • To use as a freezer meal, Combine all ingredients in a 1 gallon zip top bag and place in the freezer. When ready to use, place frozen block in slow cooker and cook on low for 8 hours or high for 6 hours.

Homemade Corn Chips

  • Heat oven to 425. Mix oil and lime, if using. Using a pastry brush, brush one side of the tortillas with the oil mixture. Bake 5 min or until browned. Turn tortillas, brush the second side, and bake 5 min longer or until browned and crispy. Allow to cool.


For low carb or Keto, omit corn and black beans. Do not serve with corn chips.
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