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South-of-the-Border Steak




  1. Trim fat from meat. Place in a 3-1/2 or 4 quart slow cooker.
  2. In a bowl, stir together undrained tomatoes, onion, garlic, oregano, chili powder, cumin, salt and pepper. Pour over meat.
  3. 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.
  4. Remove meat. Cool slightly. Shred or thinly slice meat across the grain.
  5. To serve, spoon hot rice into soup bowls. Arrange meat on top of rice.
  6. Spoon bean mixture over meat.
  7. If desired, sprinkle with crumbled cheese.


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