Prep: 25 min.
Cook: 8-1/2 hours
Ingredients:
1-1/2 pounds boneless beef top round steak
1 can (10 ounces) diced tomatoes and green chilies
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) pinto beans, rinsed and drained
3 cups hot cooked rice
1/2 cup shredded cheddar cheese
6 tablespoons sliced ripe olives
6 tablespoons thinly sliced green onions
6 tablespoons guacamole
Directions:
Place round steak in a 3-qt. slow cooker. In a small bowl, combine the 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. Add beans to tomato mixture. Cover and cook on high for 30 minutes 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 cheese, olives, onions and guacamole.
from May 2010, Simple and Delicious magazine
A few notes: This was so tasty and easy! I don't think the meat needed to cook for 8-9 hours though. Mine probably went for seven, and it was plenty. I loved it the way it was, but am always thinking about ways to possibly improve. I think it might be good over flavored rice. Or maybe adding another can of tomatoes if I was serving it over rice. I think the meat/beans would be a great burrito filler as is.
