Beef & Black Bean Stew

Ingredients:

• 2 pounds lean ground beef, at least 85%
• 2 large cloves garlic, minced
• 1 cup chopped onion
• 1 large (28-oz.) can tomatoes, chopped
• 1 cup chunky salsa
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1 can Mexicorn, about 11 oz, drained
• 1 (15-oz.) can black beans, rinsed and drained
• 1 bunch green onions, with 3 inches of tops, thinly sliced
• 1 tablespoon chopped fresh cilantro or flat-leaf parsley, optional
• Shredded cheese, guacamole, or sour cream, for garnish

Preparation:

1. Brown ground beef with garlic and onion in a large skillet. Drain and transfer to the slow cooker.
2. Add tomatoes, picante sauce, cumin, salt and pepper, corn, and black beans to the slow cooker.
3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
4. Add green onions and cilantro (if used) during the last 30 minutes of cooking.
5. Top with shredded cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread.
6. Makes 6 to 8 servings.