Mexican Crock Pot Steak and Beans

Mexican Crock Pot Steak and Beans

1 1/2 pounds beef flank steak

1 10 ounce can chopped tomatoes with green chilie peppers (Rotell Brand)

1 medium onion, chopped

2 cloves garlic, minced

1 Tbl. snipped fresh oregano or 1 tsp dried oregano, crushed

1 tsp chili powder

1 tsp ground cumin

1/4 tsp salt

1/4 tsp black ppepper

2 small green,red, and/or yellow sweet pepper, cut into strips

1 15 ounce can pinto beans, rinsed and drained

3 cups hot cooked rice

crumbled queso fresco or feta cheese (optional) also mexican mix cheese works

Snipped fresh oregano (optional)

Trim fat from meat. Place meat in a 3 1/2 to 4 quart cooker. In a bowl stir together

undrained tomatoes, onions, garlic, dried oregano (if using), chili powder, cumin, salt,

and black pepper. Pour over meat.

Cover and cook on low heat setting for 7 to 9 hours or on high heat setting for 3 1/2 to 4 1/2 hours.

If using low heat setting, turn on high heat 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. If using, stir fresh oregano into pinto bean mixture.

To serve, spoon rice into soup bowls. Arrange meat on rice. Spoon bean mixture

over meat. If desired, sprinkle with cheese and additional oregano.