Preparation:
14 1/2 ounces Can Mexican-style thick and chunky tomato -- sauce 15 ounces Can pinto beans -- rinsed and drained 2 teaspoons Ground cumin 15 ounces Can black beans -- rinsed and drained 1/4 teaspoon Seasoned salt 1/4 teaspoon Garlic pepper Sour cream chopped avocado -- shredded Monterey Ja -- Cheese
1. In a 3 1/2-quart electric slow cooker, combine the beef, broth, water, vegetables, tomato sauce, pinto beans, and cumin.
2. Cover and cook on the low heat setting 8 to 8 1/2 hours, or until the beef is tender.
3. Stir in the black beans, seasoned salt, and garlic pepper. Heat, covered, 10 minutes longer. Serve with sour cream, avocado, and cheese. |
