Crock Pot Carne Asada and Leftovers

Dinner last week...

Shelly's Crock Pot Carne Asada

1 1/2 lbs. Pre-Marinated Carne Asada (I used Trader Joe's but most meat departments carry)
1 cup Salsa
1 Yellow Onion, diced
2 cloves Garlic, sliced
1 cup Bell Peppers, sliced (I used combo red, yellow, green)
1/2 cup Black Beans, drained
1/2 cup Corn (I used canned Mexicorn)


Shredded Mexican Blend Cheese
Sour Cream

Saute meat till browned on high heat. I put it on the grill (stovetop, electric or outdoor) for a few minutes till slightly browned. Remove and place in crock pot. Saute onions till golden. Add garlic cook 1 minute more. Pour into crock pot. Add salsa, peppers, beans, and corn. Cover and cook on low for 6-7 hours. Top with Shredded Mexican Blend Cheese, Sour Cream, and/or Avocado.

Lunch today...

I tossed the leftovers in the freezer till today when I defrosted them and made this killer soup with just a few additions...

Shelly's Carne Asada Soup

Just under 2 cups of leftover cooked Crock Pot Carne Asada, defrosted
3 cups Chicken Broth
1 can (14.5 oz.) Diced Tomatoes, with juice (I used S&W brand)
1 can (15 oz.) Pinquitos Beans, drained
1 Tablespoon Tomato Paste
2 small Zucchinis, sliced


Shredded Mexican Blend Cheese
Greek Yogurt (or Sour Cream)

Dump everything in a pot and simmer (covered) for 30 minutes on low. Top with Shredded Mexican Blend Cheese, Yogurt and/or Avocado.