Mexican Black Bean and Beef Soup

Mexican Black Bean and Beef Soup

Golden corn, black beans and beef chuck slow-cook together with Pace® salsa for a savory, southwestern stew.

by 1  person
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Recipe from Pace Salsa & Picante
SERVINGS
8
PREP TIME
10 mins
TOTAL TIME
8 hrs 10 mins

Mexican Black Bean and Beef Soup

Golden corn, black beans and beef chuck slow-cook together with Pace® salsa for a savory, southwestern stew.

Mexican Black Bean and Beef Soup
SERVINGS
8
PREP TIME
10 mins
TOTAL TIME
8 hrs 10 mins
by 1  person
add your rating
add a comment
Ingredients
  • 2   cups water
  • 1  16  ounce jar Pace® Chunky Salsa
  • 1   tablespoon chopped fresh cilantro leaves
  • 1   teaspoon ground cumin
  • 1   large onion, chopped (about 1 cup)
  • 1   cup frozen whole kernel corn
  • 1   can (about 15 ounces) black beans, rinsed and drained
  • 1   pound beef for stew, cut into 1/2-inch pieces
Related Video
How to Make Mexican Rice

This mexican rice is the perfect side dish to a chicken, beef or pork entrée. With so much color and flavor it will easily become a favorite.

Directions
1. 
Mix the water, salsa, cilantro, cumin, onion, corn, beans and beef in a 3 1/2- to 6-quart slow cooker.
2. 
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
3. 
*Or on HIGH for 4 to 5 hours.
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