Instructions: In a 3 1/2 quart slow cooker, combine the beef, broth, water, thawed vegetables, tomato sauce, pinto beans and cumin. Cover and cook on LOW for 8 to 8 1/2 hours or until the beef is tender.

Before serving, stir in the black beans, garlic salt and pepper. Heat, covered, for 10 minutes longer. Serve topped with sour cream, avocado and cheese.

This recipe yields 6 servings.

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