 |
|
Beef Fajita Soup
1 pound boneless beef stew meat, trimmed of fat and cut into 1/2-inch cubes
14.5 oz can beef broth
2 cups water
16 oz package frozen fajita-style vegetables, thawed
14.5 oz can Mexican-style thick and chunky tomato sauce
14.5 oz can pinto beans, rinsed and drained
2 teaspoons ground cumin
1 can black beans, (15-ounce) 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, vegeta bles, 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 topped with sour
cream, avocado, and cheese.
|
|
Fajita Soup