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
What You'll Need
2 1/2 pounds
boneless beef top round steak
cloves garlic, minced
can of diced tomatoes, undrained
fajita seasoning mix
red bell pepper, seeded & cut into 1" pieces
Trim excess fat from beef and cut into 2" pieces.
Combine with onion in a 3-4 quart slow cooker.
Mix together fajita seasoning mix and undrained tomatoes and pour over beef.
Place peppers on top.
Cover crockpot and cook on low for 7-9 hours until beef is tender.
Add the broth to the flour to make a paste. Continue to add liquid until you have a slurry. Avoid lumps.
Add the slurry to the crockpot gradually, stirring well to incorporate.
Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally.