Beef Ingredients
- 1 1/2 lbs boneless beef top round steak (I had close to 2 of sirloin)
- 1 14 oz. can diced tomatoes
- 1 4 oz can diced green chili
- 3 cloves garlic
- 1 teaspoon dried oregano (use 1 Tablespoon next time)
- 1/2 teaspoon chipotle powder (use 1 teaspoon next time)
- 1 teaspoon ground cumin (use 1 Tablespoon next time)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper (I'd probably up both salt and pepper to 1/2 teaspoon)
- 2 cans (15 oz.) pinto beans, rinsed and drained
Other ingredients
- 3 cups cooked rice
- shredded cheddar
- sliced olives
- sliced green onions
- guacamole
Directions
- Place beef in a slow cooker. In a small bowl combine tomatoes, 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 and shred. Return to slow cooker and add beans. Cover and cook on high for 30 minutes or until beans are heated through.
- Serve over rice topped with cheese, olives, green onion and guacamole.
No comments:
Post a Comment