Sunday, May 16, 2010

Fiesta beef

This is adapted from a recipe in this month's simple and delicious magazine.  I changed it to be less spicy/different flavor - changed some chili powder to chipotle powder, used diced tomatoes and diced green chilies rather than the mixed Rotel type...  I thought it was ok over the rice, but liked it a lot more when we served it as Tacos a couple of days later.  Next time I'd probably add a full teaspoon of chipotle and full tablespoon of cumin.  Sadly we did  not have guacamole for our meal.

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
  1. 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.
  2. 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.
  3. Serve over rice topped with cheese, olives, green onion and guacamole.

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