1 1/2 pounds flank steak
1 onion, chopped
3 cloves garlic, minced
1 10 ounce can chopped tomatoes with green chilies, undrained
1 teaspoon dried oregano leaves
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 red peppers, cut into strips
1 15 ounce can pinto beans, drained and rinsed
3 cups hot cooked rice
Trim fat from steak. Place onions and garlic in bottom of 3 to 4 quart slow cooker and top with steak. Mix undrained tomatoes, oregano, chili powder, cumin, salt and pepper in small bowl and pour over meat. Cover slow cooker and cook on low for 7 to 9 hours until meat is tender. Turn heat to high and add peppers and pinto beans. Cover and cook on high for 30 minutes, until peppers are tender. Serve with rice. 6 servings.
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