South of the Border Steak and Beans

(from Better Homes and Gardens Crockery cookbook)

1.5 lb beef flank steak
10 oz can chopped tomatoes with green chili peppers
1 medium onion, chopped
2 cloves garlic, minced
1 T snipped fresh oregano (or 1 t dried oregano, crushed)
1 t chili powder
1 t ground cumin
1/4 t salt
1/4 t black pepper
2 small green, red, and/or yellow sweet peppers, cut into strips
15 oz can pinto beans, drained and rinsed
3 cups hot cooked rice
Optional: Crumbled queso fresco (or feta cheese), snipped fresh oregano

  1. Trim fat from meat and place meat in a 3.5-4 quart crock pot.
  2. In a bowl, stir together undrained tomatoes, onion, garlic, dried oregano (if using), chili powder, cumin, salt, and black pepper. Pour over meat.
  3. Cover and cook on low 7-9 hours or high for 3.5-4.5 hours.
  4. Add sweet peppers strips and pinto beans. Cover and cook on high for 30 minutes.
  5. Remove meat and cool slightly.
  6. Shred or thinly slice neat across the grain.
  7. If using fresh oregano, stir into bean mixture.
  8. To serve, spoon rice into soup bowls. Arrange meat on top of rice. Spoon bean mixture over meat. if desired, sprinkle with cheese and additional oregano.


  1. 1
    Debbie Welchert says:

    This sounds so good. Definitely worth trying.

  2. 2
    Jessica Beard says:

    This sounds yummy. We like meals like this, so I’d like to try it.

  3. 3
    Sherri Lewis says:

    That sounds good…. I think even my daughter would eat it.

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