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1 1/2 pounds beef flank steak
1 10oz can chopped tomatoes with green chili peppers
1 medium onion, chopped
2 cloves garlic, minced
1 Tablespoon fresh oregano or 1 teaspoon dried oregano, crushed
1 teaspoon chii powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 small green bell peppers, cut into strips
1 15oz can pinto beans, drained and rinsed
3 cups hot cooked rice
Crumbled queso fresco or feta cheese (optional)
Queso fresco is a Spanish "fresh cheese" It can be found in the dairy section of your market or at a grocer that specializes in Spanish/Mexican products
-Trim fat off of meat. Place meat in slow cooker.
-In a bowl, stir together undrained tomatoes, onion, garlic, oregano, chili powder, cumin, slat and black pepper.
-Cover and cook onlow heat setiing for 7-9 hours or on high for 4-4 /12 hours
-If using low heat setting, turn to high for last 30 minutes.
-Add sweet pepper strips along with pinto beans. Cover & cookfor 30 minutes.
-Remove meat, cool slightly
-Shred or thinly slice meat across the grain.
To serve - sppon rice into soup bowls.
Arange meat on rice
Spoon bean mixture over meat.
If desired, sprinkle with cheese and a bit of oregano
Makes approximately 6 servings
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