Beef Fajita Soup
1 pound lean, boneless beef stew meat, trimmed of all fat and cut into 1/2 inch
1 14 1/2 ounce can beef broth
2 cups water
1 16 ounce package frozen fajita style vegetables, thawed
1 14 1/2 ounce can Mexican style thick and chunky tomato sauce
1 15 ounce can pinto beans, rinsed and drained
2 teaspoons ground cumin
1 15 ounce can black beans, rinsed and drained
1/4 teaspoon seasoned salt
1/4 teaspoon garlic pepper
sour cream, chopped avocado, and shredded Monterey Jack or Cheddar cheese, for
Combine the beef, broth, water, vegetables, tomato sauce, pinto beans and cumin
in bottom of the crockpot. Cover and cook on low for 6 to 8 hours.
Stir in the black beans, seasoned salt and garlic pepper.
Heat, covered, 10 minutes longer. Serve topped with sour cream, avocado and
Makes 6 to 8 servings.