Prep: 25 mins.
Cook: 8.5 hours
Makes: 6 servings
1 1/2 pounds boneless beef top round steak
1 (10oz.) can diced tomatoes with green chilis
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
2 cans (15 oz. each) pinto beans, rinsed and drained
3 cups hot cooked rice
1/2 cup shredded cheddar cheese
6 Tbsp. sliced ripe olives
6 Tbsp. thinly sliced green onions
6 Tbsp. guacamole
1. Place round steak in a 3-quart 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.
2. 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.
- I cut the meat before cooking it and when I put the rice on to cook I just added the beans to the slow cooker to warm through.
- I used a larger can of tomatoes than what is called for and I used the Aylmer blends mexican
- I could not find pinto beans but any beans will work. I used one can of beans and one can of black eyed peas.
- I did not add the salt and pepper as there is sodium in canned goods and I always think people can add salt and pepper if needed at the table.
- I did not measure the toppings - just prepared enough for the family!
- I did not use guacamole as I am the only one in my family who will eat it but I put sour cream on the table as an option (nobody used it but I am sure it would have been good)!
- Because I had cut the meat ahead of time I also reduced the cooking time. I probably only had this one for about six hours as opposed to the suggested 8 to 9.