Slow Cooker Mexican Beef Soup
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- Slow Cooker Mexican Beef Soup
- 1 lb. Beef Stew Meat, cut into 1/2 inch cubes
- 14 ounces beef broth
- 2 cups water
- 14 ounces Mexican style chunky tomato sauce
- 2 tsp. ground cumin
- 1/4 tsp. seasoned salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
- 1 lb. canned pinto beans, rinsed and drained
- 1 can of corn
- 1/2 cup sour cream
- Combine stew beef, broth, water, tomatoes and spices in an electric
- slow cooker on low heat. Cover and cook 8 to 8 1/2 hours, or until
- beef is tender. Increase heat to high. Stir in remaining ingredients,
- except sour cream. Cover and heat another 10-20 minutes until hot.
- Serve with a dollop of sour cream.
This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.
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Slow Cooker Mexican Beef Soup Recipe at a Glance
- COURSE: Soups/Stews