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Prep Time: 30 Minutes Cook Time: 9 Minutes |
Ready In: 39 Minutes Servings: 6 |
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Ingredients:
1 1/2 lbs boneless beef top round steaks |
1 (10 ounce) can diced tomatoes, and green chiles (rotel) |
1 medium onion, chopped |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon chili powder (i would add more to taste) |
1 teaspoon ground cumin |
1/4 teaspoon salt (to taste) |
1/4 teaspoon pepper (to taste) |
2 (15 ounce) cans 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:
1. Add round steak to a 3 quart slow cooker.
2. In a small bowl, combine the tomatoes, onion, garlic, and seasonings; pour over the steak.
3. Cover and cook on LOW for 8-9 hours or until meat is tender.
4. Remove meat from slow cooker.
5. Add beans to tomato mixture; cover and cook on HIGH for 30 minutes or until beans are heated through.
6. When cool enough to handle, slice meat (or shred).
7. In individual bowls, layer the rice, meat, and bean mixture.
8. Top with cheese, olives, onions, and guacamole.
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