SOUTH OF THE BORDER STEAK AND BEANS1 1/2 pounds beef flank steak
1 (10 ounce) can chopped tomatoes with green chili peppers
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano, crushed
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 small green, red, and/or yellow sweet peppers, cut in strips
1 (15 oz) can pinto beans, rinsed and drained
3 cups hot cooked rice (for serving)
Crumbled queso fresco* or feta cheese (optional, for serving)
Fresh snipped oregano (optional, for garnish)
Trim fat from meat. Place meat in a 3 1/2 or 4 quart crockpot.
In bowl, stir together undrained tomatoes, onion, garlic, dried oregano, chili powder, cumin, salt, and black pepper. Pour over meat.
Cover; cook on LOW 7 to 9 hours or HIGH 3 1/2 to 4 1/2 hours.
Add sweet pepper strips and pinto beans. If using low setting, turn to high setting. Cover and cook on HIGH for 30 minutes more.
Remove meat, cool slightly. Shred or thinly slice meat across the grain.
To serve:
Spoon rice into soup bowls. Arrange meat on top of rice. Spoon bean mixture over meat. If desired, sprinkle with cheese and additional oregano
*Queso fresco means fresh cheese in Spanish and can be found in stores specializing Mexican food products.
Makes 4-6 servings
Source:
New Flavors from Your Crockery Cooker by Better Homes and Gardens