South-of-the-Border Steak

Yield: Makes about 6 servings

Preparation Time: 25 minutes; Cook Time: 7 1/2 hours

Ingredients

1 1/2 lbs. beef flank steak

1 can (10 oz.) chopped tomatoes and green chile peppers

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon snipped fresh oregano or 1 teaspoon dried

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

2 small green, red and/or yellow sweet peppers, cut into strips

1 can (15 oz.) pinto beans, rinsed and drained

3 cups cooked rice, hot

1/2 cup crumbled queso fresco or low-fat feta cheese (optional)

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Nutrition Facts

Yield: Makes about 6 servings

Approximate Nutrient Content per serving:

Calories: 350

Calories From Fat: 243

Total Fat: 27g

Cholesterol: 26g

Sodium: 361mg

Total Carbohydrates: 58mg

Protein: 14g

Per serving (without cheese):

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Trim fat from meat. Place meat in a 3 1/2- or 4-quart electric crockery cooker. In a bowl, stir together undrained tomatoes, onion, garlic, dried oregano (if using dried, not fresh), chili powder, cumin, salt and black pepper. Pour over meat. Cover and cook on low-heat setting for 7-9 hours or on high-heat setting for 3 1/2- 4 1/2 hours. If using low-heat setting, turn to high-heat setting after alloted time and add pepper strips and pinto beans. Cover and cook for 30 minutes more. Remove meat; cool slightly. Shred or thinly slice meat across the grain. Stir in fresh oregano now (if using fresh). To serve, spoon rice into soup bowls. Arrange meat on top of rice. Spoon bean mixture over meat. If desired, sprinkle with crumbled cheese and additional fresh oregano.

Please note that some ingredients and brands may not be available in every store.

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