SLOW COOKER MEXICAN BEEF SOUP


1 lb. stew meat, cut into ½-inch cubes
1-1/4-oz. beef broth
2 cups water
14-oz. Mexican-style chunky tomato sauce
2-tsp. cumin                                                                                                                                1/4 tsp. seasoned salt
¼ tsp. pepper
½ tsp. garlic powder
1 lb. canned pinto beans, rinsed and drained
1 can corn
½ cup sour cream


Combine stew beef, broth, water, tomatoes and spices in an electric slow cooker on LOW heat. Cover and cook for 8-8-1/2 hours, or until beef is tender. Increase heat to HIGH. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot.

Serve with a dollop of sour cream.