Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean boneless beef stew meat -- trimmed of all
                        fat
                        -- and cut into
                        -- 1/2-inch cubes
   1      14 1/2 ounce  beef broth
   2      cups          water
   1      16 ounce      pa  frozen fajita-style vegetables -- thawed

Preparation:

14 1/2 ounces Can Mexican-style thick and chunky tomato -- sauce 15 ounces Can pinto beans -- rinsed and drained 2 teaspoons Ground cumin 15 ounces Can black beans -- rinsed and drained 1/4 teaspoon Seasoned salt 1/4 teaspoon Garlic pepper Sour cream chopped avocado -- shredded Monterey Ja -- Cheese 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.