South-Of-The-Border Steak and Beans
Course : Steak
Serves: 4 - 6


1 1/2 pounds beef flank steak
1 can chopped tomatoes with green chili peppers -- (10 ounce)
1 medium onion -- chopped
2 cloves garlic -- minced
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 in strips
15 ounces can of pinto beans, rinsed and drained
3 cups hot cooked rice
1/2 cup crumbled queso fresco* or feta cheese -- optional
1 bunch fresh snipped oregano -- optional


Trim fat from meat. Place meat in a 3 1/2-4 qt crockpot. In bowl, stir together undrained tomatoes, onion, garlic, dried oregano, chili powder, cumin, salt, and black pepper. Pour over meat. Cover; cook on low 7-9 hours or high 3 1/2 to 4 1/2 hours If using low setting, turn to high 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. To serve, spoon rice into soup bowls. Arrange meat on top of rice. Spoon bean mixture over meat. Sprinkle with cheese and additional oregano *Queso fresco means fresh cheese in Spanish and can be found in stores specializing Mexican food products.


Nutritional Information:

792 Calories (kcal); 3g Total Fat; (3% calories from fat); 18g Protein; 171g Carbohydrate; 0mg Cholesterol; 577mg Sodium