Southwest Steak Beans Crock Pot
Transform your weeknight dinners with this hearty and flavorful Southwest Steak Beans Crock Pot recipe, a slow-cooker masterpiece that's as easy as it is delicious. Featuring tender, seared beef chuck steak simmered alongside protein-packed black and pinto beans, sweet corn kernels, and zesty diced tomatoes with green chilies, this dish is infused with bold Southwestern spices like chili powder, cumin, and smoked paprika. The slow cooking process ensures melt-in-your-mouth meat and a richly seasoned broth, while a splash of lime juice and fresh cilantro add a vibrant, zesty finish. Perfect for busy days, this one-pot wonder requires just 20 minutes of prep and delivers a comforting, crowd-pleasing meal for the whole family. Serve it solo or with rice, tortillas, or a crisp side salad for a complete and satisfying dinner!
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Recipe Information
Ingredients
- 2 pounds beef chuck steak
- 15 ounces black beans
- 15 ounces pinto beans
- 1.5 cups corn kernels
- 15 ounces diced tomatoes with green chilies
- 1 medium yellow onion
- 3 garlic cloves
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1.5 cups beef broth
- 2 tablespoons lime juice
- 0.25 cup cilantro
- 2 tablespoons olive oil
Instructions
Trim any excess fat from the beef chuck steak and cut it into 2-inch pieces.
Season the steak pieces with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium-high heat and sear the steak pieces until browned on all sides, about 4-5 minutes. Transfer the meat to the crock pot.
Dice the yellow onion and mince the garlic cloves. Add them to the crock pot.
Rinse and drain the black beans and pinto beans, then add them to the crock pot along with the corn kernels.
Stir in the diced tomatoes with green chilies, chili powder, cumin, smoked paprika, and the remaining salt and black pepper.
Pour in the beef broth and lime juice. Stir well to combine all the ingredients.
Place the lid on the crock pot and set it to cook on low heat for 8 hours or high heat for 4-5 hours. Stir occasionally if possible.
Once the cooking time is complete, check the beef for tenderness. It should easily pull apart with a fork.
Before serving, sprinkle fresh chopped cilantro over the dish for garnish.
Serve warm on its own, or pair with rice, tortillas, or a side salad for a complete meal.
Nutrition Facts
Calories |
4171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.0 g | 319% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8764 mg | 381% | |
| Total Carbohydrate | 263.7 g | 96% | |
| Dietary Fiber | 80.5 g | 288% | |
| Total Sugars | 36.0 g | ||
| Protein | 249.6 g | 499% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 47.5 mg | 264% | |
| Potassium | 6122 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
