SANDRA LEE / COOKBOOK AUTHOR, "MONEY SAVING SLOW COOKING"
1 2-pound beef brisket, trimmed and cut into bite-size pieces
1 packet (1.25-ounce) hot taco seasoning mix
2 cups finely chopped red potatoes
1 can (16-ounce) diced tomatoes and green chiles, HUNT'S
1 can (10.75-ounce) condensed cream of celery soup
1 cup frozen corn kernels
1 cup reduced-sodium beef broth
3⁄4 cup frozen chopped onions
2 teaspoons chopped garlic
DIRECTIONS:
1. Sprinkle brisket pieces with taco seasoning mix. In a 4-quart slow cooker, stir together brisket pieces, potatoes, tomatoes, celery soup, corn, beef broth, onions, and garlic until combined.
2. Cover and cook on High heat setting for 4 to 6 hours.
Prep 10 minutes Cook 4 to 6 hours (High) Makes 6 servings ** Have extra Hunt's Tomatoes for garnish on top of the stew
