Author Notes
We love tex-mex food--and this soup is a good example. It's easy to make, works well with leftovers, and always pleases. It's great meal for a cold or wet night, reheats well, and works equally well when boiled down as a stew or kept as a soup. I found it originally on a website (What a crock http://community.livejournal.com/what_a_crock/339756.html), and have tweaked it several times. —ketherian
Ingredients
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2 1/2 pounds
boneless beef top round steak
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1
onion, chopped
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2
cloves garlic, minced
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14 ounces
can of diced tomatoes, undrained
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1 ounce
fajita seasoning mix
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2
red bell pepper, seeded & cut into 1" pieces
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1/4 cup
flour
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1/2 cup
chicken broth
Directions
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Trim excess fat from beef and cut into 2" pieces.
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Combine with onion in a 3-4 quart slow cooker.
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Mix together fajita seasoning mix and undrained tomatoes and pour over beef.
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Place peppers on top.
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Cover crockpot and cook on low for 7-9 hours until beef is tender.
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Add the broth to the flour to make a paste. Continue to add liquid until you have a slurry. Avoid lumps.
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Add the slurry to the crockpot gradually, stirring well to incorporate.
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Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally.
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Serve hot.
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