Beef Fajita Soup
recipe at a glance
time: over 5 hrs
serves/makes: 4recipe id: 47448cook method: crock pot
1 pound lean boneless beef stew meat, trimmed of all fat and cut into 1/2-inch cubes
1 can (14.5 ounce size) beef broth
2 cups water
1 package (16 ounce size) frozen fajita-style vegetables, thawed
1 can (14.5 ounce size) Mexican-style thick and chunky tomato sauce
1 can (15 ounce size) pinto beans, rinsed and drained
2 teaspoons cumin
1 can (15 ounce size) black beans, rinsed and drained
1/4 teaspoon seasoned salt
1/4 teaspoon garlic pepper
shredded Monterey Jack or Cheddar Cheese
In a 3 1/2-quart electric 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.
547 calories, 18 grams fat, 54 grams carbohydrates, 43 grams protein per serving
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