Ingredients:
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 |
Preparation:
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. |
