Beef Fajita Soup Recipe

Upload a Photo

Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 pound Lean boneless beef stew meat, trimmed of all fat and cut into 1/2-inch cubes
1 can (14 1/2 oz size) beef broth
2 cups Water
1 package (16 oz size) frozen fajita-style vegetables, thawed
1 can (14 1/2 oz size) Mexican-style thick and chunky tomato sauce
1 can (15 oz size) pinto beans, rinsed and drained
2 teaspoons Ground cumin
1 can (15 oz size) black beans, rinsed and drained
1/4 teaspoon Seasoned salt
1/4 teaspoon Garlic pepper
Sour cream
chopped avocado
shredded Monterey Jack or Chedder Cheese

Turn this recipe into a puzzle! [click]

Directions:

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.

This recipe from CDKitchen for Beef Fajita Soup serves/makes 4