Mexico Stew - Crockpot

by Phyllis
(Jackson City, Tn.)

Editors Note: This recipe was submitted on our Favorite Camping Recipes Page.

Mexico Stew - Crockpot

Serves 10-12

Ingredients:

2 lbs lean ground beef
3 each: peeled and diced, large potatoes, medium carrots, medium onions,
1 large celery stalks, diced
1 can corn and red kidney beans
2 14.5 oz. cans stew tomatoes
1 can tomato sauce
1 tablespoon olive oil
2 tablespoons steak sauce
1 teaspoon Worcestershire
½ teaspoon garlic and chili powder
salt and pepper to taste

Toppings:
2-3 cups Fritos
2-3 cups shredded cheese, sharp cheddar, pepper jack or Monterey jack
1 can olives, sliced
1 4 oz. can jalapenos, chopped
½ cup onion, diced

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Directions:

1. Turn Crockpot on high heat.

2. Add olive oil, celery, onions and ground beef in Crockpot and cook until beef is medium.

3. Add remaining ingredients, except toppings. Stir the mixture, add seasonings and add the lid.

4. Continue cooking 2-3 hours on high or 6-7 hours on low.

5. Place ingredients in a serving bowl, and add your favorite toppings.

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