MEXICAN BEEF STEW
Instead of chuck roast, you can also use eye of round for this recipe. You can also serve it with noodles, rice or flour tortillas if you like. -Pat Dazis, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings (4-1/2 quarts).
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 467 calories, Fat 17g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 694mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 7g fiber), Protein 41g protein.
MEXICAN BEEF STEW
This beef stew cooked with the beef shank is one of my husband's favorites. He also loves almost any dish made with this combination of tomatoes, olives, raisins, and capers. In this recipe, the meat is slowly cooked until tender and then combined with a thick and rich sauce made with tomatoes & wine.
Provided by Mely Martínez
Categories Beef
Time 50m
Number Of Ingredients 21
Steps:
- Place the Beef Shank in a large pot to cook, along with the onion, garlic, and bay leaf. Cover with water and cook until tender. I used an electric pressure cooker pot and it took 30 minutes to cook. Note: For a regular stove-top pressure cooker, it will take 50 minutes, and for a normal stock pot it will take about 1-1/2 hours to cook. If you don't have a pressure cooker, your stock pot works fine, just make sure you cook the meat until tender and add water if needed while cooking. You can also cook the meat overnight by using a slow cooker and cooking it for 6 hours.
- While the meat is cooking, heat the oil in a stockpot or Dutch oven. Add the onion and cook for about 2 minutes until transparent. Stir in the garlic and cook for one more minute.
- Add the canned tomatoes with their juices to the pot and bring to a boil. Once it starts boiling, reduces heat to a gentle simmer for about 15 minutes. The tomatoes will start to lose their shape. At this time, use a potato masher to mash the tomatoes to form a chunky salsa texture.
- Add the diced carrots and cook for 5 minutes, then after that time stir in the potatoes and keep cooking for 8 more minutes.
- At this time, add the cooked meat, white wine, raisins, capers, olives, and herbs. Stir well to blend all the flavors. Season with salt and pepper. Keep cooking for about 8-10 minutes until the vegetables are well cooked but still hold their shape.
Nutrition Facts : ServingSize 6 oz, Calories 350 kcal, Carbohydrate 31 g, Protein 34 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 53 mg, Sodium 416 mg, Fiber 6 g, Sugar 10 g
SLOW-COOKED MEXICAN BEEF SOUP
My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 6 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.
Nutrition Facts : Calories 218 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 602mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
SLOW COOKER MEXICAN BEEF STEW
Let the slow cooker do the work for you in this hearty south-of-the-border stew.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 7h30m
Yield 6
Number Of Ingredients 16
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
- Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low 7 hours or until the beef is fork-tender.
- Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.
Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g
SLOW-COOKER MEXICAN BEEF STEW
Need a change from classic beef stew? Go Mexican with this easy-to-make flavor-packed version that goes together in minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h35m
Yield 6
Number Of Ingredients 7
Steps:
- In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
- Cover; cook on Low heat setting 9 to 11 hours.
- With whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 440, Carbohydrate 38 g, Cholesterol 95 mg, Fiber 8 g, Protein 40 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 850 mg
INSTANT POT TEX-MEX BEEF STEW
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mix the chili powder, cumin, coriander, paprika and cinnamon in a small bowl. Put the beef in a medium bowl; add 4 teaspoons of the spice mixture, season generously with salt and pepper and toss until coated. Set aside.
- Set an Instant Pot to saute at normal heat. When the display indicates "hot," add the olive oil, then add the onion, poblano, garlic and a generous pinch of salt. Cook, stirring often, until tender and lightly browned, about 5 minutes. Stir in the remaining spice mixture and cook, stirring, until lightly toasted, about 1 more minute.
- Cancel the saute setting and stir in 3/4 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the beef and nestle it in the liquid. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 30 minutes. Let stand 10 to 15 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure.
- Turn off the cooker. Remove the lid and stir in the crushed corn chips, gently breaking up any large chunks of beef. Let cool a few minutes, then spoon off any excess fat from the top. Stir in the vinegar and cilantro; season with salt and pepper. Serve the stew over rice; top with cheese, scallions, cilantro and more corn chips.
CARNE GUISADA (MEXICAN BEEF STEW)
While living in San Antonio, Texas and working at a Mexican restaurant I fell in love with this Mexican Stew. It is so flavorful and delicious that it is in my top 3 favorite dishes to make that's Mexican. Regular beef stew does not compare to the taste of this stew. I had to learn how to make it myself because since I left...
Provided by Kimberly Biegacki
Categories Beef Soups
Time 6h15m
Number Of Ingredients 23
Steps:
- 1. Gather your ingredients.
- 2. Rinse off the beef cubes and pat dry. Place flour in a bag or bowl and coat the beef cubes. Next, heat your oil in a pan and brown the meat for about 5 minutes and then place in your crockpot.
- 3. Next, saute your onions, garlic and bell peppers. Pour your bottle of beer over the meat in the crock pot and then add your sauteed vegetable. Next, add the rest of your ingredients. No need to cut up the chipotle or serranos as they break down while cooking. Cook this on low and slow for 8 to 10 hours. Serve in warm flour tortillas with shredded cheese and a small dollop of sour cream if desired or a squeeze of lime and fresh cilantro. (This is a thick stew, so if it's not thick enough add a mixture of flour and water.)
- 4. SUPREME TACO: Alright, now if you really want this Carne Guisada to go along way you can make a Supreme Taco and the base starts with refried beans.
- 5. SUPREME TACO: Heat the beans in a skillet until nice and hot. Then, spread the beans out on the flour tortilla.
- 6. SUPREME TACO: Add your Carne Guisada on top of beans, maybe 4 pieces of meat and a generous amount of Mexican cheese blend. Next, add sour cream and some fresh chopped cilantro. Now, if you are going to make this for a larger crowd make up the tacos yourself and wrap then in a square piece of tinfoil. You can get a nice big box of already cut square tinfoil at Sam's Club. When you wrap them up the cheese is going to melt and they are just wonderful.
- 7. 11-26-13 ---Made this for Girl's Night In which was perfect for the chilli night we had here in Ohio. I served it with some Mexican rice, warmed tortillas and a non-alcoholic Sangria. We had a broccoli salad before and apple dumplings w/vanilla ice cream for dessert.
- 8. 10/20/14 --- Cooked up my Carne Guisada in my Ninja as I had to get it done faster than I usually do with a 8 to 10 hr cook in the traditional crock-pot. I was able to cook it up in 4 1/2 hours. I served it with Mexican rice, cheesy dip & chips for dinner.
MEXICAN BEEF STEW (CROCK POT)
Make and share this Mexican Beef Stew (Crock Pot) recipe from Food.com.
Provided by SJG3483
Categories Stew
Time 10h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in a 4 quart crock pot.
- Cover and cook on low for 9-11 hours until beef is tender.
- Add remaining ingredients and stir well.
- Cover and cook on high for 15-30 minutes or until it reaches the desired consistency.
SLOW COOKER: BIRRIA DE RES, OR MEXICAN BEEF STEW + VIDEO
Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy.
Provided by Maggie Unzueta
Categories Beef
Time 6h30m
Number Of Ingredients 13
Steps:
- Heat the griddle, or pan. Toast the chiles on the griddle for 2-3 minutes. Turn frequently. Make sure they do not burn. If they burn, discard the chiles and start again. Once toasted, transfer to a heatproof bowl. Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable. Seed and devein the chiles, saving the water. Don't worry if some seeds remain. Add the saved water, the chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt and pepper in a blender. Blend until smooth. Set aside. In a large pot, heat two tablespoons oil. Add salt and pepper to the beef. Sear the beef on all sides. Once the meat is brown, transfer to the slow cooker. Add the chile mixture from the blender. Add enough water to cover the meat. Set slow cooker on low for 6-8 hours. Shred beef. Serve with diced onions, chopped cilantro, and tortillas.
Nutrition Facts : Calories 208 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1457 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SLOW COOKER MEXICAN BEEF STEW
From January 2008 Betty Crocker Calendar. Throw everything in the crockpot in the morning and come home a wonderful dinner. Make cornbread during the final 30 minutes of cooking. Serve topped with cheese.
Provided by KelBel
Categories Stew
Time 9h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 4 quart slow cooker, mix beef, tomatoes, frozen onions, and chili powder.
- Cover, cook on low for 9-11 hours.
- Stir in taco seasoning mix, beans and corn.
- Increase to high and cook 30 minutes, covered.
25 EASY MEXICAN CROCKPOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mexican meal in 30 minutes or less!
Nutrition Facts :
GRAN LUCHITO
For this Mexican Chicken Stew recipe, just throw everything into a pot, including our Gran Luchito Chipotle Paste, and let it cook slowly for a few hours. You get the best results when you use a slow cooker, but this Mexican stew can be prepared in a cast-iron pot too. This is one of those Mexican chicken recipes where the meat will fall apart and the big Mexican flavours will blend together to make something really special. It'll also be one of the easiest stews you'll ever cook! Certainly one to try. For more slow 'n' low recipes, check out our blog on Slow Cooker Mexican Recipes.
Provided by Gran Luchito
Categories Dinner
Time 4h
Yield 4
Number Of Ingredients 18
Steps:
- In a slow cooker add the chicken, sweetcorn, tomato puree, chopped tomatoes, Chipotle Paste, onion, oil, garlic, sugar, oregano, salt, pepper and coriander stalks. Mix well. Put the lid on and cook slowly for 4 hours. When the chicken pulls apart easily, shred the meat with the help of two forks and mix it all in with the juices. Add the Cantina Beans and cook for a further 30 minutes. Serve the chicken on a nice platter and scatter the remaining coriander on top. Enjoy your Mexican Chicken Stew served with lime wedges, steamed white rice, avocado, warm Soft Taco Wraps and Red Pepper Salsa on the side. Chef's tip You can use either bone-in or bone-out chicken. If using bone-in, you'll simply need to remove these at the end (the chicken will literally fall off so this will be easy). Using bone-in thighs has the advantage of extra flavour.
Nutrition Facts : Nutrition Per serving kcal 104 fat 4.2g saturates 0.6g carbs 10.2g sugars 2g fibre 1.2g protein 2.4g salt 2.4g
CROCK POT CARNE GUISADA (MEXICAN BEEF STEW)
This was one of my mother-in-law's recipes and I just loved it. Of course she didn't even own a crock pot so everything was done "old school". I adapted her recipe to a crock pot version and it turns out similar to hers. Of course nobody can cook like or mothers and mother-in-laws but my husband let this pass. ;)
Provided by Jeanne Benavidez
Categories Other Main Dishes
Time 8h15m
Number Of Ingredients 11
Steps:
- 1. Place stew meat, 1/2 cup water, salt and pepper in crock pot.
- 2. Drain juice from tomatoes into measuring cup.
- 3. Add tomatoes, garlic, onions and potatoes to crock pot.
- 4. Combine juice from tomatoes and enough water to equal 2 cups liquid. Add cumin, oregano, and chili powder and flour into tomato juice mixture and mix well. Add to crock pot.
- 5. Add salt and pepper to taste.
- 6. Cook on LOW for 6 - 7 hours until sauce is thickened and meat and veggies are tender.
- 7. Great served with warm flour tortillas.
More about "mexican beef stew crock pot food"
SLOW COOKER MEXICAN BEEF STEW | REYNOLDS BRANDS
From reynoldsbrands.com
Servings 6Total Time 7 hrs 30 minsCategory Soups & Salads
- LINE a 5 to 6-quart slow cooker with a Regular size Reynolds Kitchens® Slow Cooker Liner. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
- COAT the beef with flour. Heat oil in a large skillet over medium-high heat. Add beef and cook about 5 minutes, stirring frequently, until beef is browned; set aside. Add the beans, carrots, onion, garlic and browned beef to the lined slow cooker. Gently stir in tomatoes, broth, chili powder, cumin, salt, and pepper with a wooden or plastic spoon.
- CAREFULLY remove lid to allow steam to escape. Gently stir in the corn. Cover and cook 10 minutes longer or until corn is heated through.
SLOW COOKER PALEO MEXICAN BEEF STEW — KATRINA RUNS FOR FOOD
From katrina-runs.com
5/5 (1)Total Time 8 hrs 10 minsEstimated Reading Time 50 secs
SLOW COOKER MEXICAN BEEF STEW - MELANIE MAKES
From melaniemakes.com
4.7/5 (12)Total Time 8 hrs 10 minsCategory SoupCalories 368 per serving
CROCK POT MEXICAN BEEF STEW - MEXICAN BEEF STEW
From eatingonadime.com
5/5 (1)Total Time 6 hrs 15 minsCategory StewCalories 406 per serving
- Mix the cornstarch into the cold water and stir this mixture into the crock pot for the last hour of the cooking time if cooking on low and for the last 30 minutes if cooking on high.
ONE-POT MEXICAN BEEF STEW | TESCO REAL FOOD
From realfood.tesco.com
4/5 (39)Category DinnerCuisine MexicanTotal Time 20 mins
SLOW-COOKED BIRRIA - AUTHENTIC MEXICAN BEEF STEW
From thespruceeats.com
4/5 (22)Total Time 1 hr 35 minsCategory Entree, SoupCalories 745 per serving
CROCK POT MEXICAN BEEF STEW RECIPE | CDKITCHEN.COM
From cdkitchen.com
10 BEST MEXICAN BEEF STEW MEAT RECIPES | YUMMLY
From yummly.com
BIRRIA RECIPE (MEXICAN BEEF STEW) | INSTANT POT, CROCK-POT ...
From gimmesomeoven.com
4.8/5 (17)Total Time 2 hrsServings 8-10
- Slice the stems off of the dried chiles, then remove and discard the seeds inside. Press the “Sauté” button on the Instant Pot. Add the chiles and cook for 1 to 2 minutes per side, flipping once, until the chiles are fragrant and lightly toasted. Transfer them to a blender (or food processor) and set aside.
- Add the oil and onion to the hot Instant Pot. Sauté the onion for 4-5 minutes, stirring occasionally, until softened. Add the garlic and tomatoes and sauté for 3 more minutes, stirring occasionally. Then turn off the Instant Pot, and transfer the entire mixture to the blender.
- Add 2 cups of the beef stock, the apple cider vinegar, cumin, oregano, ginger, cinnamon and cloves to the blender. Cover and carefully* blend for 1 minute, until the mixture is completely smooth. Set aside.
- (You can skip this step if you’d like to save time.) Briefly rinse out and dry off the Instant Pot insert. Season the beef with a few generous pinches of salt and black pepper. Press the “Sauté” button on the Instant Pot and add in 1 tablespoon of the oil. Add half of the beef and briefly sear it in the oil, turning the chunks occasionally so that they can sear on all sides. Transfer the first batch of beef to a clean plate, then sear the remaining beef likewise in the remaining tablespoon of olive oil. Turn off the Instant Pot.
BISTECES A LA MEXICANA (MEXICAN STYLE BEEF STEW ...
From skinnytaste.com
Ratings 28Calories 227 per servingCategory Dinner, Lunch
- In a large cast iron pan or Dutch oven, heat the oil over high heat. When hot add the meat and cook, stirring 4 to 5 minutes.
- Add the onion, jalapeno, oregano, and cumin, and cook, stirring occasionally until the vegetables are tender, 10 minutes.
- Reduce heat to low, add the tomatoes and cook, covered stirring every 5 minutes to prevent sticking, until the meat is tender, about 45 minutes. Add the cilantro.
HEARTY MEXICAN BEEF AND VEGETABLE STEW - BAREFEET IN THE ...
From barefeetinthekitchen.com
Reviews 5Estimated Reading Time 2 minsServings 8-10
- In the bottom of a large soup pot, warm the oil over medium high heat. Add the beef and stir to coat. Season with the salt and pepper. Cook for a few minutes, turning occasionally. Once the beef is browned on all sides, remove to a waiting plate. Add the vegetables to the pot and stirring occasionally, saute for 3-4 minutes, until they begin to soften.
- Add the remaining ingredients and the cooked beef back to the pot and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender. Taste the broth and adjust seasonings as desired. Remove from the heat when the potatoes have softened without falling apart. Serve with a hearty bread or cornbread and Enjoy!
SLOW COOKER MEXICAN BEEF (BEST AUTHENTIC ... - CHEF SAVVY
From chefsavvy.com
5/5 (2)Total Time 8 hrs 15 minsCategory Main CourseCalories 293 per serving
- Season the chuck roast with salt and pepper. Add it to the slow cooker along with the rest of the ingredients.
- Take the beef out of the slow cooker and shred. Pour some juice ontop and allow it to rest and soak up the extra juice.
INSTANT POT MEXICAN BEEF STEW RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
Estimated Reading Time 6 mins
LOW-CARB MEXICAN BEEF STEW (SLOW-COOKER RECIPE) - SIMPLY ...
From simplysohealthy.com
5/5 (1)Category Main CourseCuisine MexicanCalories 361 per serving
- Place the sea salt, black pepper and glucomannan in a plastic bag or a mixing bowl. Close bag and shake to blend. If using a mixing bowl, whisk it together.
- Add the stew meat to the bag (or bowl) and close the bag. Shake (or stir) to lightly coat the beef with the dry mixture.
- Heat a skillet over medium high heat. Add the avocodo oil. When the oil is hot, add the onion. Cook onion, stirring frequently until softened and edges are just starting to brown. Transfer to the slow cooker.
- Add part of the beef to the skillet. Do not overload the skillet. The chunks of beef should not touch. Brown all sides of the beef in batches, then transfer to the slow cooker. If needed, add more oil to the skillet.
SLOW COOKER MEXICAN BEEF STEW - SEARCHING FOR SPICE
From searchingforspice.com
Ratings 1Calories 627 per servingCategory Main Meal, Stew
- Put the beef, onions, garlic, chilli and tomatoes in the bottom of the slow cooker. Stir the tomato puree into the beef stock and dissolve the chocolate in it. Then pour into the slow cooker.
- Dissolve the cornflour in a little water. Pour it into the stew and stir to thicken. With my slow cooker I do this by taking the pot out of the cooker and putting it on the stove top. Add salt and black pepper to taste.
MEXICAN BEEF STEW RECIPE - LIL' LUNA
From lilluna.com
5/5 (7)Total Time 5 hrs 10 minsCategory Main CourseCalories 307 per serving
- Place all the ingredients in a large oven-safe pot and mix to combine. Place lid on top and bake for 4 hours.
SLOW COOKER MEXICAN SHREDDED BEEF - FOX AND BRIAR
From foxandbriar.com
4.9/5 (29)Total Time 9 hrs 15 minsCategory Dinners, Sandwiches/Burgers/TacosCalories 258 per serving
- Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
- Place the meat on top of the onion mixture and set cook on low for 7-8 hours. Total cooking time will vary for different roasts.
MEXICAN BEEF STEW - NEIGHBORFOOD
From neighborfoodblog.com
Reviews 1Category Soups & StewsCuisine MexicanTotal Time 30 mins
EASY SLOW COOKER MEXICAN SHREDDED BEEF | BEST BEEF ...
From delightfulemade.com
Reviews 1Total Time 6 hrs 20 minsCuisine Mexican
SLOW COOKER MEXICAN BEEF STEW - BEEF RECIPES - LGCM
From lakegenevacountrymeats.com
Servings 8-10Estimated Reading Time 4 mins
GALLERY: 15 SLOW COOKER RECIPES - SERIOUS EATS
From seriouseats.com
Author Ben Jay
BEEF STEW RECIPE
From izoneone.com
MEXICAN SLOW COOKER RECIPES | ALLRECIPES
From allrecipes.com
MEXICAN STEW MEAT RECIPES - ROAMINGMYPLANETCOM
From roamingmyplanet.com
CHILE COLORADO TACOS RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
MEXICAN BEEF STEW CROCK POT - ALL INFORMATION ABOUT ...
From therecipes.info
SLOW COOKER MEXICAN BEEF STEW RECIPES
From tfrecipes.com
63 DUMP AND GO CROCK POT RECIPES - EASY MEAL IDEAS
From eatingonadime.com
CROCK POT MEXICAN BEEF STEW | LAZY DAY COOKING CLUB
From lazydaycookingclub.com
10 BEST MEXICAN PORK STEW CROCK POT RECIPES | YUMMLY
From yummly.com
CROCK POT MEXICAN STEW - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MEXICAN BEEF STEW (CROCK POT) RECIPE - FOOD NEWS
From foodnewsnews.com
MEXICAN BEEF STEW CROCK POT RECIPES
From tfrecipes.com
A BIG BOWL OF BIRRIA DE RES, OR MEXICAN BEEF STEW, IS THE ...
From pinterest.com
SLOW COOKER MEXICAN BEEF STEW - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love