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Crockpot Southwest Steak and Beans

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  • Richard Lee Holbert
    Crockpot Southwest Steak and Beans Cooking flank steak in your crockpot makes most tender, juicy, and flavorful meat. Make sure that you cut the meat against
    Message 1 of 1 , Aug 2, 2008
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      Crockpot Southwest Steak and Beans

      Cooking flank steak in your crockpot makes most tender, juicy, and
      flavorful meat.
      Make sure that you cut the meat against the grain for best results.

      INGREDIENTS:

      1-1/2 lbs. flank steak
      1 onion, chopped
      3 cloves garlic, minced
      16 oz. jar chunky salsa
      1/2 tsp. dried oregano leaves
      2 tsp. chili powder
      1/2 tsp. salt
      1/4 tsp. pepper
      15 oz. can black beans, drained and rinsed
      1 red bell pepper, sliced
      1 yellow bell pepper, sliced
      3 cups hot cooked rice

      PREPARATION:

      Trim excess fat from steak. Place onions and garlic in bottom of 3-4
      quart crockpot and top with steak. Mix salsa, oregano, chili powder,
      salt, and pepper in small bowl and pour over meat. Top with drained
      black beans. Cover crockpot and cook on low for 7-9 hours until meat is
      tender. Remove meat from crockpot and slice into thin strips against the
      grain. Turn heat to high and return beef to crockpot along with sliced
      peppers. Cover and cook on high for 30 minutes, until peppers are
      tender. Serve with rice.

      6 servings


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