Ingredients
1-1/2 pounds boneless beef top round steak1 can (10 ounces) diced tomatoes and green chiles1 medium onion, chopped2 garlic cloves, minced1 teaspoon dried oregano1 teaspoon chili powder1 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon pepper2 cans (15 ounces each) pinto beans, rinsed and drained3 cups hot cooked rice1/2 cup shredded cheddar cheese6 tablespoons sliced ripe olives6 tablespoons thinly sliced green onions6 tablespoons guacamole
Preparation
Place round steak in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, onion, garlic and seasonings; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender.
Remove meat from slow cooker. Add beans to tomato mixture. Cover and cook on high for 30 minutes or until beans are heated through. When cool enough to handle, slice meat. In individual bowls, layer the rice, meat and bean mixture. Top with cheese, olives, onions and guacamole.
