Crock Pot Mexican Soup

Sass Muffin

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1 lb stew beef, cut into cubes
14 oz beef stock
2 c water
14 oz chunky tomato sauce
1/4 t seasoned salt
2 t cumin
1/4 t pepper
1/2 t garlic powder

1 16 oz can pinto beans, drained
1 can mexicorn
1/2 c sour cream
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Place beef, stock, water, tomatoes and spices in crock pot.
Cover and cook on low for 8 hrs.
Stir in beans and corn, increase heat to high and cook for an additional 15 minutes.
Top servings with sour cream.
 
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