Go to: Just Bean Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Beef Fajita Soup
1 lb Lean boneless beef stew meat, trimmed of all fat and cut into 1/2-inch cubes
14 1/2 oz Can beef broth
2 c Water
16 oz Package frozen fajita-style vegetables, thawed
14 1/2 oz Can Mexican-style thick and chunky tomato sauce
15 oz Can pinto beans, rinsed and drained
2 ts Ground cumin
15 oz Can black beans, rinsed and drained
1/4 ts Seasoned salt
1/4 ts 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.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.