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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.