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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
- 2 1/2 pounds boneless beef top round steak
- 1 onion, chopped
- 2 cloves garlic, minced
- 14 ounces can of diced tomatoes, undrained
- 1 ounce fajita seasoning mix
- 2 red bell pepper, seeded & cut into 1" pieces
- 1/4 cup flour
- 1/2 cup chicken broth
- 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.
- Serve hot.
- This recipe was entered in the contest for Your Best Red Pepper Recipe