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Beef Fajita Soup




Source of Recipe


Marla


List of Ingredients




1 pound Lean boneless beef stew meat
-- trimmed of all fat
--cut into 1/2" cubes
1 can beef broth (14 1/2 oz.)
2 cups Water
1 package frozen fajita-style vegetables (16
oz) -- thawed
1 can Mexican-style thick & chunky sauce
(14 oz)
1 can pinto beans (15 oz.) -- rinsed and
drained
2 teaspoons Ground cumin
1 Can black beans (15 oz.) -- rinsed and
drained
1/4 teaspoon Seasoned salt
1/4 teaspoon Garlic -- chopped
pepper
sour cream
Shredded Monterey Jack Cheese





Recipe



1. In a 3 1/2-quart electric slow cooker, combine the beef,
broth, water, vegetables, tomato sauce, pinto beans, and
cumin.

2. Cover and cook on the low heat setting 8 to 8 1/2 hours,
or until the beef is tender.

3. Stir in the black beans, seasoned salt, and garlic
pepper. Heat, covered, 10 minutes longer. Serve with sour
cream, avocado, and cheese.