Mexican Beef Stew Recipe

Ingredients

4 medium potatoes, peeled and cubed1 can (16 ounces) fat-free refried beans1 can (14-1/2 ounces) reduced-sodium beef broth1 can (10 ounces) enchilada sauce2 cups frozen corn1 large red onion, chopped1 can (4 ounces) chopped green chiles2 tablespoons chopped pickled jalapeno slices1 tablespoon lime juice1 teaspoon ground cuminDash crushed red pepper flakes1 boneless beef chuck roast (3 to 4 pounds)Sour cream

Preparation

In a 5-qt. slow cooker, combine the first 11 ingredients. Cut roast in half; transfer to slow cooker.

Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

Remove meat; cool slightly. Cut meat into bite-sized pieces and return to slow cooker; heat through. Serve with sour cream.