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Recipe Source: cdkitchen.com
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Beef Fajita Soup
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Serves/Makes: 4
Ready in: > 5 hrs
- 1 pound lean boneless beef stew meat, trimmed of all fat and cut into 1/2-inch cubes
- 1 can (14.5 ounce size) beef broth
- 2 cups water
- 1 package (16 ounce size) frozen fajita-style vegetables, thawed
- 1 can (14.5 ounce size) Mexican-style thick and chunky tomato sauce
- 1 can (15 ounce size) pinto beans, rinsed and drained
- 2 teaspoons cumin
- 1 can (15 ounce size) black beans, rinsed and drained
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic pepper
- sour cream
- chopped avocado
- shredded Monterey Jack or Cheddar Cheese
In a 3 1/2-quart electric slow cooker, combine the beef, broth, water, vegetables, tomato sauce, pinto beans, and cumin. Cover and cook on the low heat setting 8 to 8 1/2 hours, or until the beef is tender. Stir in the black beans, seasoned salt, and garlic pepper. Heat, covered, 10 minutes longer. Serve with sour cream, avocado, and cheese.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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