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Beef Fajita Soup

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recipe is ready in over 5 hrs time: over 5 hrs

serves/makes:   4


recipe id: 47448
cook method: crock pot

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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
sour cream
chopped avocado
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.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Eugene, Macon, Georgia USA

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