Slow Cooker Tex-Mex Beef with Black Beans and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slow-cooked beef infused with smoky spices, combined with black beans and sweet corn for a hearty Tex-Mex stew. This mexican-inspired beef ready in about 440 minutes pairs cut into 2-inch cubes beef chuck roast, olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 420 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck roast cubes and sear for 3-4 minutes per side until browned on all sides; transfer to slow cooker.
  2. Step 2: In the same skillet, add 1 diced medium onion and 3 minced garlic cloves; sauté for 4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp chili powder; cook for 1 minute until spices release aroma.
  4. Step 4: Transfer onion and spice mixture to slow cooker with beef. Add 1 can (14.5 oz) undrained diced tomatoes, 1 cup beef broth, 1 can (15 oz) drained and rinsed black beans, 1 cup corn kernels, 1 tsp salt, and 1/2 tsp black pepper.
  5. Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is tender and flavors meld.
  6. Step 6: Before serving, stir stew gently and garnish with 1/4 cup chopped fresh cilantro.

Equipment for this recipe

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Frequently asked questions

How long does Slow Cooker Tex-Mex Beef with Black Beans and Corn take to make?

Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Tex-Mex Beef with Black Beans and Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow Cooker Tex-Mex Beef with Black Beans and Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Tex-Mex Beef with Black Beans and Corn for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Tex-Mex Beef with Black Beans and Corn?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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