Saturday, July 19, 2008

South-of-the-Border Steak & Beans

1 1/2 lbs beef flank steak
1 (10 oz) can Rotel
1 medium onion, chopped
2 cloves minced garlic
1 tsp dried oregano, crushed
1 tsp chili powder
1 tsp ground cumin
salt & pepper to taste
2 small green, red and/or yellow sweet peppers, cut into strips
1 (15 oz) can pinto beans, rinsed & drained
Hot cooked brown rice
Crumbled queso fresco cheese
Hot tortilla shells
Place meat in slow cooker. In a bowl, stir together undrained Rotel, onion, garlic, oregano, chili powder, cumin, salt and pepper. Pour over meat in slow cookier.
Cover and cook on LOW for 7-9 hours or HIGH 4-5 hours.
Add pepper strips and pinto beans. Cover and cook for 30 minutes more at HIGH setting. Remove meat; slice into thin strips. Return to bean mixture. Add cooked rice to pot.
Serve in warm tortillla shells with queso cheese and alittle hot pepper sauce *if desired.