Beef Fajita Soup Recipe
Ingredients
1 pound lean boneless beef stew meat, trimmed of all fat and cut into 1/2-inch cubes
1 (14 1/2-ounce) can beef broth
2 cups water 1 (16-ounce) package frozen fajita-style vegetables, thawed
1 (14 1/2-ounce) can Mexican-style thick and chunky tomato sauce
1 (15-ounce) can pinto beans, rinsed and drained
2 teaspoons ground cumin
1 (15-ounce) can black beans, rinsed and drained
1/4 teaspoon seasoned salt
1/4 teaspoon garlic pepper
Sour cream, chopped avocado, and shredded Monterey Jack or Cheddar cheese, for garnish
Directions
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.
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.
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