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 cumin
1 can black beans-15 oz. rinsed, drained
1/4 tsp. garlic salt
1/4 tsp. freshly ground black pepper
Sour cream for garnish
Chopped avocado for garnish
Shredded Monterey Jack or Cheddar cheese

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.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: