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Slow Cooker Mexican Hamburger Stew with Corn and Beans
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (15 oz) corn kernels, drained
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, for serving
  • Shredded cheddar cheese, for serving

Instructions
 

  • Place a skillet over medium heat and add the ground beef, onion, and garlic. Cook until the beef is fully browned, then drain off any excess fat.
  • Transfer the beef mixture to the slow cooker.
  • Add the diced tomatoes with green chilies, drained corn, drained black beans, beef broth, chili powder, cumin, salt, and black pepper. Stir everything until well combined.
  • Cover the slow cooker and cook on low for 6 to 8 hours.
  • Ladle the stew into bowls and top each serving with fresh cilantro and shredded cheddar cheese.

Notes

Mashing a few beans right in the slow cooker near the end of cooking thickens the broth without any extra steps. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth if needed. Skip the cheese if you want a dairy-free version, or add a squeeze of lime at the table to brighten the flavors.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Skillet