Slow Cooker Recipes
South-of-the-Border Steak
Ingredients
- 1 1/2 pounds beef flank steak
- 1 (10 ounce) can chopped tomatoes and green chiles
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 small green, red or yellow bell peppers, cut into strips
- 1 (15 ounce) can pinto beans, rinsed and drained
- 3 cups cooked rice
- 1/2 cup crumbled queso fresco or low-fat feta cheese
Instructions
- Trim fat from meat. Place in a 3 1/2 or 4 quart slow 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 for 7 to 9 hours or on HIGH for 3 1/2 to 4 1/2 hours. If using low heat setting, after allotted time, turn to HIGH and add pepper strips and pinto beans. Cover and cook 30 minutes more.
- Remove meat. Cool slightly. Shred or thinly slice meat across the grain.
- To serve, spoon hot rice into soup bowls. Arrange meat on top of rice.
- Spoon bean mixture over meat.
- If desired, sprinkle with crumbled cheese.