1 1/2# boneless beef top round steak
1 can (10 oz) diced tomatoes & green chilies
1 med onion, chopped
2 garlic cloves, minced
1 tsp oregano
1 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
2 cans (15 oz ea) pinto beans, rinsed & drained
3 c hot cooked rice
shredded cheese, green onions, olives, sour cream, guacamole, etc.
Place round steak in a 3 qt slow cooker. In a small bowl, combine tomatoes (undrained), onion, garlic and seasonings; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender.
Remove meat from slow cooker. Add beans to tomato mixture. Cover & cook on high for 30 min or until beans are heated through. When cool enough to handle, slice meat. In individual bowls, layer the rice, meat and bean mixture. Top with your favorite toppings.
Note: We used the rice, but Gary also tried it with corn chips in the bottom instead of the rice and he really liked it that way. Tortilla chips or Doritos would be good choices too.
Taste of Home, Simple & Delicious May 2010