Ingredients
- 1 lb lean boneless beef stew meat trim of fat, and cut into 1/2" cubes
- 1 pkt frzn fajita-style vegetables - (16 ounce)
- 2 c. water
- 1 can Mexican-style thick and chunky tomato sauce - (14 1/2 ounce)
- 1 can pinto beans - (14 ounce) rinsed, liquid removed
- 2 tsp grnd cumin
- 1 can black beans - (15 ounce) rinsed, liquid removed
- 1/4 tsp garlic salt
- 1/4 tsp freshly-grnd black pepper Lowfat sour cream for garnish Minced avocado for garnish Shredded Monterey Jack or possibly Cheddar cheese
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Beef Fajita Soup
Servings: 6
Directions
- In a 3 1/2 qt slow cooker, combine the beef, broth, water, thawed vegetables, tomato sauce, pinto beans and cumin. Cover and cook on LOW for 8 to 8 1/2 hrs or possibly till the beef is tender.
- Before serving, stir in the black beans, garlic salt and pepper. Heat, covered, for 10 min longer. Serve topped with lowfat sour cream, avocado and cheese.
- This recipe yields 6 servings.
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