1 pound lean boneless beef stew meat -- trim of fat, and cut into 1/2" cubes
1 package frozen fajita-style vegetables - (16 oz)
2 cups water
1 can Mexican-style thick and chunky tomato sauce - (14 1/2 oz)
1 can pinto beans - (14 oz) -- rinsed, drained
2 teaspoons ground cumin
1 can black beans - (15 oz) -- rinsed, drained
1/4 teaspoon garlic salt
1/4 teaspoon freshly-ground black pepper
Sour cream -- for garnish
Chopped avocado -- for garnish
Shredded Monterey Jack or Cheddar cheese

In a 3 1/2 quart slow cooker, 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.

This recipe yields 6 servings.