Mexican Beef and Bean Stew Recipe -
Mexican Beef and Bean Stew Recipe
  • READY IN 8+ hrs

Mexican Beef and Bean Stew

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    8 hrs

    8 hrs 15 mins


  1. 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.
  2. Stir the beef, consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in a 3 1/2-quart slow cooker.
  3. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
Kitchen-Friendly View


  • *Or on HIGH for 4 to 5 hours.

Reviews More Reviews

Most Helpful Positive Review
May 01, 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 extra cup. I did not have an onion on hand so I added a few dashes of onion powder. I prepared it the night before and all my husband had to do was put it in the crock pot in the morning. Super Yummy!

Most Helpful Critical Review
Feb 27, 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 for tomorrow. Maybe add a can of Rotel. I think it may be better if I had used kidney beans instead of pintos, too...Not sure. Good, easy base recipe, though!

Mar 16, 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 and 16 oz. frozen vegetable soup veggies and cooked for 15 mins. then served. It was really good. I never thought a cup of salsa could make it so flavorful.

Nov 03, 2009

Love this recipe but I added sausage to it. Delicious

Mar 18, 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.

Mar 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 mild green chiles. Placed the refried beans in the pan I used to pan fry the beef and then added the tomatoes, heated them, added the spices and then added that mixture into the crock pot. YUM!!

Nov 17, 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.

May 01, 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!


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  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 36.4 g
  • 73%
  • Sodium
  • 1111 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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