Slow Cooker Beef Enchilada Stew
Serve with sour cream, shredded cheese and tortilla chip strips.
2 lbs. beef stew meat
2 Tbsp. chili powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried oregano
2 tsp. minced garlic
2 Tbsp. chopped fresh cilantro
1/2 c. diced red onion
2 (15-oz.) cans Mexican-style stewed tomatoes
1 (19-oz.) can red enchilada sauce
2 (15-oz.) cans pinto beans, drained and rinsed
1. Add all ingredients to the slow cooker crock and stir until combined.
2. Cover and cook on low for 8 hours.