1 pound lean, boneless beef stew meat, trimmed of all fat and cut into 1/2 inch cubes
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 garnish
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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 cheese. Makes 6 to 8 servings.
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