| | Directions | | Pour over steak; cover and cook on low for 8-9 hours or until meat is tender. Remove meat from slow cooker. Add 2 cans (15 oz. each) pinto beans, rinsed and drained to the tomato mixture. Cover and cook on high for 30 minutes or until beans are heated through. Slice meat (keep warm). Make rice to equal 3 cups. To serve: In individual bowls layer the rice, meat and bean mixture. Top with 1/2 C. chedder cheese, 6 T. sliced ripe olives, 6 T. thinly sliced green onions and 6 T. guacamole. |
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| Ingredients | | - |  | 1 1/2 pounds boneless beaf round steak inch 3 quart slow cooker. |
| - | | In small bowl combine |
| - | | 1 can diced tomatoes and green chiles (10 ounce can) |
| - | | 1 chopped onion (medium) |
| - | | 2 cloves garlic, chopped |
| - | | 1 teaspoon dried oregano |
| - | | 1 teaspoon chili powder |
| - | | 1 teaspoon ground cumin |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
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