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Recipe: Beef Fajita Soup Crockpot
Similar Categories: Beef, Fajita, Soup, Crockpot
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
-Sour cream
-chopped avocado
-shredded Monterey Jack or
-Chedder Cheese
1. In a 3 1/2-quart electric slow cooker, combine the beef, broth, water,
vegetables, tomato sauce, pinto beans, and cumin.
2. Cover and cook on the low heat setting 8 to 8 1/2 hours, or until the
beef is tender.
3. Stir in the black beans, seasoned salt, and garlic pepper. Heat,
covered, 10 minutes longer. Serve with sour cream, avocado, and cheese.
-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
-Sour cream
-chopped avocado
-shredded Monterey Jack or
-Chedder Cheese
1. In a 3 1/2-quart electric slow cooker, combine the beef, broth, water,
vegetables, tomato sauce, pinto beans, and cumin.
2. Cover and cook on the low heat setting 8 to 8 1/2 hours, or until the
beef is tender.
3. Stir in the black beans, seasoned salt, and garlic pepper. Heat,
covered, 10 minutes longer. Serve with sour cream, avocado, and cheese.
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