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Beef Fajita Soup

1 lb Lean boneless beef stew meat, trimmed of all fat and cut into 1/2-inch cubes
14 1/2 oz Can beef broth
2 c Water
16 oz Package frozen fajita-style vegetables, thawed
14 1/2 oz Can Mexican-style thick and chunky tomato sauce
15 oz Can pinto beans, rinsed and drained
2 ts Ground cumin
15 oz Can black beans, rinsed and drained
1/4 ts Seasoned salt
1/4 ts Garlic pepper
Sour cream
chopped avocado
shredded Monterey Jack or Cheddar Cheese


In a 3 1/2-quart slow cooker, combine the beef, broth, water, vegetables, 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 with sour cream, avocado, and cheese.

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