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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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My wonderful MIL lives in Callifornia and gave me this recipe. I have tweaked it a little to fit my taste. It is a family favorite of theirs, and now I can make it for mine! It is really easy to put together, but so delicious after it cooks for several hours. Ingredients:
3 lbs steak (sirloin, chuck roast, london broil) |
1 tablespoon vegetable oil |
bell pepper (1 each ( red, yellow, orange and green) |
1 large red onion |
1 jalapeno (may omit if you don't like things to spicy) |
3 garlic cloves, minced |
2 (14 1/2 ounce) cans diced tomatoes (i like the onion and garlic) |
1 cup salsa (any kind you prefer) |
salt and pepper |
ranch style beans or refried beans, tortillas and rice for serving |
Directions:
1. Cut the steak, bell peppers, onion and jalapeno into bite sized pieces or strips.
2. Heat the vegetable oil in a large pan over medium-high heat.
3. Add the vegetables to the heated pan and cook until crisp-tender.
4. Add the steak and garlic to the pan with the vegetables and cook until steak is browned.
5. Add both cans of tomatoes, the salsa, and salt and pepper to taste to the pan.
6. Pour the mixture into your crockpot and cook on low for 5-8 hours.
7. Serve with tortillas, rice and beans.
8. NOTE: I gave this such a long cooking time because it definitely does not bother it to be cooked for 8 hours in the crockpot. However, it is typically done and tender in 5 hours.
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