2	pounds	beef stew meat
1	can	(28 oz.) whole tomatoes, undrained
1		onion, chopped
1	tsp.	chili powder
1	envelope	(1.25 oz.) taco seasoning mix
1	can	(15 oz.) Pinto beans, rinsed and drained
1	can	(11 oz.) Mexicorn whole kernel corn with red and green peppers, drained

Mix beef, tomatoes, onions and chili powder in 3 1/3 to 4-quart slow cooker. Cover and cook on low setting 9 to 11 hours or until beef is tender.

Stir in taco seasoning mix. Stir in pinto beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.

Makes 6 servings

Note: Serve this stew topped with Mexican cheese blend and chopped fresh cilantro leaves for added flavor.