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Mexican Steak And Beans




Source of Recipe


That's My Home Recipes






List of Ingredients



• 1 1/2 pounds beef flank steak
  
• 1 (10 ounce) can chopped tomatoes with green chile peppers
  
• 1 medium onion, chopped
  
• 2 garlic cloves, minced
  
• 1 tablespoon snipped fresh oregano or 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 into strips
  
• 1 (15 ounce) can pinto beans, rinsed and drained
  
• 3 cups hot cooked rice
  
• Optional, crumbled feta cheese
  






Instructions



1. Trim fat from meat. Place meat in a 3 1/2 to 4 quart slow cooker. In a bowl, stir together undrained tomatoes, onion, garlic, dried oregano (if using), chili powder, cumin, salt and black pepper. Pour over the meat. Cover and cook on low heat setting for 7 to 9 hours or on high heat setting for 3 1/2 to 4 1/2 hours.
   
2. If using low heat setting, turn to high heat setting. Add sweet pepper strips and pinto beans. Cover and cook for 30 minutes more. Remove meat; cool slightly. Shred or thinly slice meat across the grain. If using, stir in fresh oregano into bean mixture.
   
3. To serve, spoon rice into soup bowls. Arrange meat on rice. Spoon bean mixture over meat. If desired, sprinkle with cheese and additional fresh oregano.
   
4. Yield: 6 servings