1 1/2 lb beef flank steak
1 10-oz can diced tomatoes and green chilies - rotel
1/2 cup chopped onion
2 cloves garlic - minced
1 tsp dried oregano
1 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1 cup thin sliced bell peppers - green, red and/or yellow
1 15-oz can pinto beans - rinsed and drained
2 cups hot cooked rice
Trim fat from steak and place into a crock pot.
In a bowl; mix tomatoes, onion, garlic, oregano, chili powder, cumin, salt, and pepper. Pour over meat.
Cook on low for 7 to 8 hours.
Stir in bell peppers and beans. Cook for 30 minutes. Remove the meat and place on a cutting board. Let cool a few minutes and shred using forks.
Serve with rice at the bottom of a bowl, add meat and then top w/ bean mixture.
