Categories: Crock Pot, Soup, Stew

Ingredients

• 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, Hunts®
• 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.

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