Categories: Beef, Main Dish, Tex-Mex
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
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Add round steak to a 3 quart slow cooker.
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In a small bowl, combine the tomatoes, onion, garlic, and seasonings; pour over the steak.
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Cover and cook on LOW for 8-9 hours or until meat is tender.
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Remove meat from slow cooker.
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Add beans to tomato mixture; cover and cook on HIGH for 30 minutes or until beans are heated through.
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When cool enough to handle, slice meat (or shred).
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In individual bowls, layer the rice, meat, and bean mixture.
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Top with cheese, olives, onions, and guacamole.