1 1/2 pounds beef flank steak
1 (10-ounce) can chopped tomatoes and green chile peppers
1/2 cup chopped onion
2 garlic cloves, 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 (15-ounce) can pinto beans, rinsed and drained
3 cups cooked rice, hot
1/2 cup crumbled queso fresco or low-fat feta cheese (optional)
Spicy, hearty and healthy. 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 to 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 after allotted 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. --- From: "Better Homes and Gardens One Dish Dinners" (BHG Books, $24.95) Per serving (without cheese): 350 calories (percent of calories from fat, 36), 26 grams protein, 27 grams carbohydrates, 3 grams fiber, 14 grams fat, 58 milligrams cholesterol, 361 milligrams sodium
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