Go to: Just Slow Cooking Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
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
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.
Some general comments about this recipe:
Can't find database. Query terminated.