South of the Border Steak

By kddozier

Ingredients

• 1-1/2 Ib beef flank steak
• 1-10 oz can Rotel tomatoes
• 1/2 c chopped onion
• 2 minced garlic cloves
• 1 TBS fresh oregano or 1 tsp dried oregano
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 small red peppers, cut in strips
• 1-15 oz can pinto beans, rinsed and drained
• 3 cups cooked rice

Preparation

Step 1

Trim fat from meat. Place meat in crock pot. In bowl, stir together undrained tomatoes, onion, garlic, oregano, chili, cumin, salt and pepper. Pour over meat.
Cover and cook on low setting for 7-9 hours or on high for 3-1//2-4-1/2 hours. If using low setting, turn to high setting and add pinto beans and red peppers. Cover and cook 30 minutes. Remove meat and cool slightly. Shred meat.
To serve, spoon rice into bowls. Arrange meat on top of rice. Spoon bean mixture over meat.