Slow Cooker Beef and Black Bean Stew

Salsa, ground beef, and black beans give this easy crockpot stew recipe flavors of the Southwest with a nice, fresh spice.

Ingredients

• 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

Steps

1. Heat the oil in a large skillet on medium heat. When the oil shimmers, add the ground beef, garlic, and onion. Cook, stirring occasionally until beginning to brown in places and no longer pink. Drain and transfer to a large slow cooker.
2. Add tomatoes, chunky salsa, cumin, salt and pepper, Mexicorn, and black beans.
3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
4. Reserve some of the green green onions for garnish. Stir in the remaining green onions and cilantro, if using, during the last 30 minutes of cooking.
5. Serve with shredded cheese, guacamole, or sour cream, garnish with the remaining green onion, and serve alongside tortilla chips or cornbread.