Lean ground beef and black beans make this a hearty stew, and the tomatoes, corn, and seasonings give it Southwest flavor.
- 2 pounds lean ground beef, at least 85%
- 2 large cloves garlic (minced)
- 1 cup onion (chopped)
- 1 large (28-ounce) can tomatoes (chopped)
- 1 cup chunky salsa
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 can Mexicorn, about 11 ounces (drained)
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 bunch green onions with 3 inches of tops (thinly sliced)
- Optional: 1 tablespoon chopped fresh cilantro or flat-leaf parsley
- Optional: shredded cheese, guacamole, sour cream
In a large skillet, brown ground beef with garlic and onion; drain and transfer to the slow cooker.
Add tomatoes, picante sauce, cumin, salt and pepper, corn, and black beans.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Add green onions and cilantro, if used, during the last 30 minutes of cooking.
Top with shredded cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread.