South-Of-The-Border Steak
Dinner
Crock Pot
Ingredients
1 1/2 pounds beef flank steak
2 (10oz) cans chopped tomatoes and green chilie peppers
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon dried oregano
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 into strips
1 (15 oz) can pinto beans, rinsed and drained
3 cups cooked rice, hot
grated cheese (optional)
Instructions
Trim fat from meat. Place meat in a 3 1/2 - 4 quart electric crockery cooker. In a bowl, stir together undrained, tomatoes, onion, garlic, oregano, chili powder, cumin. Salt and pepper. Pour over meat. Cover and cook on low-heat setting for 7 to 9 hours or on low-heat setting for 3 1/2 to 4 1/2 hours. If using low-heat setting, turn to high-heat setting after allotted time and add pepper strips and pinto beans. Cover and cook 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 shredded cheese.
Notes
Associated Recipes
Yield
Source
Dayton Daily News