Mexican Steak

Yummy, yummy, yummy! And not too spicey--just the way I like it. If you like spice, I'd suggest adding more chili powder and cumin. If you have a craving for Mexican, but don't have enough points for the 'real' thing, this meal should definitely satisfy!

What's Needed:
1 1/2 lb. beef flank steak
1 10 oz. can diced tomatoes
1 med. onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano, crushed
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper
2 small green, red, and/or yellow sweet peppers, cut into strips ( I used frozen pepper strips--turned out great!)
1 15 oz. can pinto beans, rinsed and drained
3 cups hot cooked rice

1. Trim fat from meat. Place meat in crockpot. In a bowl, stir together tomatoes, onion, garlic, oregano, chili powder, cumin, salt, and black pepper. Pour over meat.

2. Cover and cook on LOW for 7-9 hours or on HIGH 3.5-4.5 hours.

3. If using LOW, turn to HIGH. Add sweet pepper strips and pinto beans. Cover and cook for 30 minutes more. Remove meat; cool slightly. Shred or thinly slice meat across the grain.

4. To serve, spoon rice into soup bowls. Arrange meat on rice. Spoon bean mixture over meat.

Husband Rating: B+
PointsPlus 9 (4 oz. steak, 1/2 C. rice, 1 small ladle of bean mixture)