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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
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I wanted to put together a soup for a small group of people and this just kind of came together. Ingredients:
2 lbs beef, cubed |
1 (12 ounce) can enchilada sauce |
3 cups beef broth |
2 tablespoons olive oil |
1 red onion |
2 tablespoons garlic, minced |
1 green bell pepper |
1 red bell pepper |
1 jalapeno |
2 teaspoons oregano |
1 teaspoon basil |
1/2 teaspoon pepper |
3 roma tomatoes |
4 ounces cream cheese |
4 ounces monterey jack pepper cheese |
Directions:
1. Heat olive oil and add garlic, onion, bell peppers, and jalapeno.
2. Saute until onions are clear.
3. Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.
4. Cook on low for 4-5 hours (on high if steak is frozen). Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.
5. Serve with shredded cheese and sour cream.
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