Title: Beef Fajita Soup (Crockpot)
Categories: Mexican Crockpot
Yield: 1 Servings

1	lb	Lean boneless beef stew meat, trimmed of all fat and cut int
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 J

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.

From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Colins Publishers, 1995

Entered by: Lawrence Kellie

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