Lunch Recipe

Steak Fajita Soup

Great for leftover steaks or a cold winter night!

INGRIDIENT

4 cups beef stock

1 (15 ounce) can seasoned black beans, rinsed and drained

1 (14.5 ounce) can diced tomatoes

8 ounces leftover steak strips, cut into bite-size strips

1 (6 ounce) can tomato sauce

1 small onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

½ cup milk

2 tablespoons ground cumin

2 tablespoons fajita seasoning

1 tablespoon minced garlic

1 tablespoon lime juice

¼ teaspoon red pepper flakes

½ cup long-grain white rice (Optional)

1 (8 ounce) package shredded Monterey Jack cheese

1 avocado - peeled, pitted, and sliced (Optional)

1 cup tortilla chips (Optional)

DIRECTION

Step: 1

Combine beef stock, black beans, tomatoes, steak, tomato sauce, onion, green bell pepper, red bell pepper, milk, cumin, fajita seasoning, garlic, lime juice, and red pepper flakes in a large pot over medium heat. Cover pot and simmer for 30 minutes. Add rice and cook until rice is tender, about 30 minutes.

Step: 2

Garnish soup with Monterey Jack cheese, avocado, and tortilla chips.

NUTRITION FACT

Per Serving: 488 calories; protein 29.4g; carbohydrates 44.1g; fat 22.4g; cholesterol 57.4mg; sodium 1201.5mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb