Yes, it was and is.
Just toss the ingredients into the slow cooker, add the black beans at the end and you have a hearty soup with all of the fabulous flavors of fajitas.
Slow Cooker Beef Fajita Soup
1 lb lean boneless beef stew meat, trimmed of fat and cut into 1/2 inch cubes
14 oz beef broth
2 cups water
16 oz package frozen fajita-style vegetables (such as sliced onion, green bell pepper and red bell pepper), thawed
16 oz thick and chunky tomato salsa
1 (15 oz) can pinto beans, rinsed and drained
2 tsp cumin
1 (15 oz) can black beans, rinsed and drained
Sour cream, chopped avocado, shredded cheese, and cilantro to serve, if you like
1. In a slow cooker, combine the beef, broth, water, vegetables, salsa, pinto beans, and cumin.
2. Cover and cook on the low heat setting 8 hours, or until the beef is tender.
3. Stir in the black beans. Season with salt and pepper. Heat, covered, 10 minutes longer.
4. Serve with toppings of your choice.
Recipe slightly adapted from The Best Slow Cooker Cookbook Ever by Natalie Haughton
Ninetails latest release, ‘Quiet Confidence’, once again has the band throwing songs way out of the musical box. The EP layers all kinds of sound and vocals into what feels like a sort of organized chaos.
“Radiant Hex”, according to the trio, is the account of an exorcism. Release those demons and turn up the sound.
Check out Ninetails on the band’s Website, where you can contact the band as to how to buy their music (because I couldn’t find any clear links to the Pond Life record label).
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