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Beef Fajita Soup

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Ingredients
  Boneless beef stew meat 1 Pound, trimmed of all fat and cut into 1/2 inch cubes
  Canned beef broth 14 1⁄2 Ounce (1 Can)
  Water 2 Cup (32 tbs)
  Canned mexican style thick and chunky tomato sauce 14 1⁄2 Ounce (1 Can)
  Canned pinto beans 15 Ounce, drained, rinsed (1 Can)
  Ground cumin 2 Teaspoon
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  Seasoned salt 1⁄4 Teaspoon
  Garlic pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Beef

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