1 1/2 lbs. lamb stew, cut up
1/4 c. flour
1 1/2 tsp. pepper
1 tsp. garlic powder
2 1/4 tsp. chili powder
1 tbsp. vegetable oil
1 (16 oz.) can whole tomatoes (reserve liquid)
1 tsp. chicken bouillon
1 tsp. salt
1/2 c. tomato puree
3 tbsp. picante sauce
8 to 9 green onions, chopped
1 med. bell pepper, diced
1 (12 oz.) can Mexicorn, drained
1 (15 oz.) can pinto beans, drained
1 (4 oz.) can green chili peppers, drained
Grated Cheddar cheese
Sour cream
Black sliced olives

Cut lamb into cubes. In plastic bag, mix 1/4 cup flour, 1 teaspoon pepper, 1 teaspoon salt, 1/4 teaspoon garlic powder and 1/4 teaspoon chili powder. Coat lamb cubes.

Brown lamb in 1 tablespoon oil on all sides using medium heat. Add lamb to slow cooker pot. Add 1 cup juice from canned tomatoes, tomatoes, bouillon, tomato puree, 3 tablespoons picante sauce, 2 teaspoons chili powder, 8-9 green onions, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder and medium bell pepper. Stir mixture, blending well. Cover and set cooker on low. Cook for 8 hours.

During last hour of cooking, add corn, pinto beans and green chili peppers. To serve, sprinkle with grated cheese, sour cream and olive slices. Serves 6.