Friday, September 11, 2009

slow cooker beef fajita soup

Slow Cooker Beef Fajita Soup


1 lb beef stew meat, 1/2" cubes
1 14 oz beef broth
2 cups water
1 16 oz frozen fajita-style vegetables, thawed
1 14 oz MEXICAN-STYLE THICK AND CHUNKY TOMATO, SAUCE
1 15 oz pinto beans, drained and rinsed
2 tsp cumin
1 15 oz black beans, rinsed and drained
1/4 tsp seasoned salt
1/4 tsp garlic pepper
sour cream
monterey jack cheese, shredded
or
cheddar cheese, shredded



1 - In a 3.5 quart slow cooker, combine beef, broth, water, vegetables, sauce and pinto beans, and cumin.
2 - Cover and cook on low for 8 hours til beef is tender
3 - Stir in the black beans, seasoned salt, and garlic pepper. Heat, covered 10 minutes longer. Serve topped with sour cream and cheese


Servings: 6

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