Ingredients

1 pound lean boneless beef stew meat trim of fat and cut into 1/2 inch cubes
1 package frozen fajita style vegetables-16 oz.
2 C. water
1 can Mexican style thick and chunky tomato sauce (14 1/2 oz.)
1 can pinto beans-14 oz. rinsed, drained
2 tsp. ground c

Cooking Instructions

In a 3 1/2 quart crock pot, combine the beef, broth, water, thawed vegetables, tomato sauce, pinto beans and cumin. Cover and cook on low for 8 to 8 1/2 hours or until the beef is tender. Before serving, stir in the black beans, garlic salt and pepper. Heat, covered, for 10 minutes longer. Serve topped with sour cream, avocado and cheese.
 
 
 "For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)