Ingredients

• 1 pound flank steak sliced into 3 inch strips
• 1 green pepper cored and sliced
• 1 vidalia onion sliced
• 3 cloves garlic minced
• 1 15 oz can black beans
• 1 15 oz can red beans
• 1 15 oz can fire roasted diced tomatoes
• 1 10 oz package frozen corn
• 32 oz beef broth
• 1 envelope steak fajita seasoning

Method

In stock pot or crock pot add beef broth, black beans, red beans, corn, and diced tomatoes. Simmer on low heat.

Saute the steak strips in a frying pan with a little olive oil over medium heat. The meat does not have to be cooked thoroughly at this point, but do allow it to brown just slightly. Remove from the pan and saute the onion, pepper and garlic in the same pan again at medium heat. Once the onions and peppers are tender turn the heat down to low and add the steak strips. Mix together well, then add the envelope of fajita season mix. Gently stir the mixture around in the pan to mix in the contents of the seasoning. Remove from heat and spoon into the simmering broth and bean mixture. Bring to a slight boil stirring constantly then reduce heat to low and simmer covered at least 30 minutes or until ready to serve. Top with crumbled tortilla chips or nacho flavored tortilla chips for an extra burst of flavor.