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


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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
  1                can  pinto bean -- (15 oz), rinsed and
                        -- drained
  3               cups  hot cooked rice
                        crumbled queso fresco* or feta cheese -- optional
                        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