Mexican Beef and Bean Stew

This recipe is one of my favorites. We had no left overs, wich rarely hapens in our family.


Ingredients:
1 1/2 pounds beef for stew, cut into 1-inch cubes.
2 T all purpose flour
1 T vegetable oil
1 cup coarsely chopped onions
1 can pinto beans
1 can whole kernel corn, drained
1 can Campbell's Condensed Beef Consomme
1 cup chunky Salsa
2 T chilli powder
1 tsp. ground cumin
1/4 tsp. garlic powder or 2 cloves garlic, minced

1. Coat beef with flour. Heat oil in skillet. Add beef and cook until browned.
2. Place beef, onion, beans, corn, consomme, salsa, chilli powder, cumin and garlic in the Crock Pot
3. Cover and cook on low for 8-10 hours or on High for 4-5 hours until done.

Serves:6