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Home
> Recipes > Low Carb Crockpot > South-of-the-Border Steak and Beans
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South-of-the-Border Steak and Beans
Ingredients
- 1 1/2 pounds beef flank steak
- 1 10-ounce can chopped tomatoes with green chile peppers, undrained
- 1/2 cup chopped onion(1 medium)
- 2 cloves garlic, minced
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
- 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 15-ounce can pinto beans, rinsed and drained
- Hot cooked brown rice(optional)
- Crumbled queso fresco or feta cheese
- Snipped fresh oregano
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Prep: 25 Minutes
Cook: Low 7 to 9 Hours, High 3 1/2 to 4 1/2 Hours; plus 30 minutes
Makes: 6 Servings
Slow Cooker: 3 1/2- or 4-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- Trim fat from meat. Place meat in a 3 1/2 or 4- quart slow cooker. In a bowl stir together undrained tomatoes, onion, garlic, dreid oregano (if using), 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 to 4 1/2 hours.
- If using low-heat setting, turn to high heat setting. Stir in sweet pepper strips and pinto beans. Cover and cook for 30 minutes. Remove meat; cool slightly. Shred or thinly slice meat across the grain. Stir fresh oregano(if using) into bean mixture.
- If desired, spoon rice into soup bowls. Arrange meat on top of rice. Spoon bean mixture over meat. If desired, sprinkle with cheese and additional fresh oregano.
Nutrition Facts per serving: 262 cal., 8 g total fat (3 g sat. fat), 45 mg chol., 452 mg sodium, 17 g carb., 4 g fiber, 29 g pro.
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