Mexican Beef Stew

• 4 medium potatoes, peeled and cubed
• 1 can (16 ounces) fat-free refried beans
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1 can (10 ounces) enchilada sauce
• 2 cups frozen corn
• 1 large red onion, chopped
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons chopped pickled jalapeno slices
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• Dash crushed red pepper flakes
• 1 boneless beef chuck roast (3 to 4 pounds)
• Sour cream

1. In a 5-qt. slow cooker, combine the first 11 ingredients. Cut roast in half; transfer to slow cooker.
2. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.
3. Remove meat; cool slightly. Cut meat into bite-sized pieces and return to slow cooker; heat through. Serve with sour cream.

potatoes, beans, beef broth, enchilada sauce, frozen corn, red onion, green chilies, jalapeno slices, lime juice, ground cumin, red pepper, chuck roast, sour cream

Taken from www.tasteofhome.com/recipes/mexican-beef-stew/ (may not work)