I adapted this recipe for a recipe in Taste of Home Magazine.
1 can (10 ounces) diced tomatoes and green chilies ( I used caned diced tomatoes and 4-5 chopped jalapeno peppers)
1 medium onion, chopped( I used a red onion
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) pinto beans, rinsed and drained ( I used 1 can of kidney beans)
3 cups hot cooked rice ( I used brown jasmine rice)
1/2 cup shredded cheddar cheese
6 tablespoons sliced ripe olives( I forgot these)
6 tablespoons thinly sliced green onions ( I used mixed greens underneath instead)
6 tablespoons guacamole ( I used salsa)
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. Yield: 6 servings.