• 2 lb. boneless stewing beef, cut into 2x1-inch pieces
• 2 Tbsp. each flour and chili powder
• 2 carrots, sliced
• 1 onion, chopped
• 3 stalks celery, sliced
• 1 cup frozen corn
• 1 can (15.5 oz.) kidney beans, rinsed
• 1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
• 1 cup water
• 1/4 cup BULL'S-EYE Original Barbecue Sauce
• 1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA  

   Cook meat, in batches, in large nonstick skillet on medium heat until evenly browned, stirring occasionally; spoon into slow cooker. Add flour and chili powder; mix well. 

   Add all remaining ingredients except cheese; stir. Cover with lid. Cook on LOW 6 to 8 hours.

   Serve topped with cheese.

Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.