Beef Fajita Soup

Recipe At A Glance

recipe is ready in Over 5 hrs

Ready in: Over 5 hrs ?
recipe difficulty 3/5

Difficulty: 3/5

Serves/Makes: 4

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INGREDIENTS:

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 oz size) frozen fajita-style vegetables, thawed
1 can (14 1/2 oz 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
sour cream
chopped avocado
shredded Monterey Jack or Chedder Cheese

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.

NUTRITION:

547 calories, 18 grams fat, 54 grams carbohydrates, 43 grams protein per serving.

This Beef Fajita Soup recipe from CDKitchen serves/makes 4

Recipe ID: 47448

SUBMITTED BY: Eugene, Macon, Georgia USA

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