Crock Pot Tacos

My husband can be a pickier pain in the neck than my son, especially when it comes to beef stew. He despises it, but does like the tender consistency of the slow cooked beef. I found a recipe in Betty Crocker's More Slow Cooker Recipes cookbook for Mexican Beef Stew and found a way to adapt it to my husband's tastes. Instead of serving it as a stew, I made it as a taco dish. I used a slotted spoon to remove the beef, tomatoes, corn and beans, draining most of the juice away. I served the beef, beans and veggies with crunchy and soft taco shells, taco sauce, shredded lettuce, shredded cheddar cheese and sour cream. The result? My husband said it was the best crock pot dish I have made.

Crock Pot Tacos

2 lb beef stew meat
1 can (28 oz) diced tomatoes, undrained (I used plum tomatoes)
1 cup frozen small whole onions (from 1-lb bag)(I omitted)
1 teaspoon chili powder
1 package taco seasoning mix
1 can (15 oz) red or black beans, drained, rinsed
1 can (11 oz) whole kernel corn
6 crunchy taco shells
6 soft taco shells

To garnish: 1 package of taco sauce, shredded lettuce,sour cream and shredded cheddar

Directions:
Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker. Stir in taco seasoning mix, using wire whisk. Stir in beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.