Beef Fajita Soup

Course : Beef
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Beef Recipes