Southwest Steak Beans Crock Pot Recipes

SOUTHWEST STEAK & BEANS (CROCK POT)

Southwest Steak & Beans (Crock Pot) image

A yummy crockpot recipe that we serve over rice. As usual make sure you cut the flank steak against the grain for the best results.

Provided by Sassy in da South

Categories Steak

Time 9h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs flank steaks
1 onion, chopped
3 garlic cloves, minced
16 ounces chunky salsa
1/2 teaspoon dried oregano leaves
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
15 ounces black beans, drained and rinsed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cups hot cooked rice

Steps:

Trim excess fat from steak.
Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak.
Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat.
Top with drained black beans.
Cover slow cooker and cook on low for 7-9 hours until meat is tender.
Remove meat from slow cooker and slice into thin strips against the grain.
Turn heat to high and return beef to slow cooker along with sliced peppers.
Cover and cook on high for 30 minutes, until peppers are tender.
Serve with rice.

Nutrition Facts : Calories 423.2, Fat 10.3, SaturatedFat 4.1, Cholesterol 77.1, Sodium 726.4, Carbohydrate 49.4, Fiber 7.4, Sugar 4, Protein 32.9

SOUTHWESTERN STEAK AND BEANS CROCK POT

Southwestern Steak and Beans Crock Pot image

Make and share this Southwestern Steak and Beans Crock Pot recipe from Food.com.

Provided by Punky Julster

Categories Stew

Time 9h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb dried pinto bean
6 cups water
1/2 lb salt pork, cut up
1 lb chuck steak, 1 inch cubed
1 red chili pepper
1 medium onion, chopped
2 garlic cloves, minced
1 (6 ounce) can tomato paste
1 1/2 tablespoons chili powder
1 teaspoon cumin seed
1/2 teaspoon marjoram

Steps:

Soak beans in water overnight.
Brown salt pork in skillet; drain off fat in paper towels.
In crock pot, combine soaked beans (with water), browned pork and remaining ingredients.
Cover and cook 1 hour on high.
Reduce heat to low and cook an additional 8 to 9 hours.

CROCK POT: SOUTHWEST STEAK AND BEANS

CROCK POT: SOUTHWEST STEAK AND BEANS image

Categories Beef

Yield 6 people

Number Of Ingredients 13

Ingredients

1-1/2 lbs. flank steak or London Broil
1 red onion, chopped
2 cloves garlic, minced
16 oz. jar chunky salsa
1/2 can of corn
1/2 tsp. dried oregano leaves
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
15 oz. can black beans, drained and rinsed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cups hot cooked rice

Steps:

Prep Time: 15 minutes Cook Time: 9 hours, Trim excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, corn, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans. Cover slow cooker and cook on low for 7-9 hours until meat is tender. Remove meat from slow cooker and slice into thin strips against the grain. Turn heat to high and return beef to slow cooker along with sliced peppers. Cover and cook on high for 30 minutes, until peppers are tender. Serve with rice.

SOUTHWESTERN CROCK POT POT ROAST

Southwestern Crock Pot Pot Roast image

I found this recipe in the local newspaper, but adapted it to my families taste. This makes a wonderful dinner on a cold winter night!

Provided by Kim D.

Categories One Dish Meal

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 -2 1/2 lbs pot roast (I use eye of round)
1/2 cup chili powder
1 tablespoon dried onion flakes
4 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
2 cups uncooked pinto beans
1 (4 ounce) can chopped green chilies, undrained
2 (10 ounce) cans Ro-Tel tomatoes, undrained
1 (10 1/2 ounce) can poblano soup
1/2 cup water

Steps:

Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.
Rub seasonings on roast on all sides.
Places roast in crock pot.
Sprinkle remaining seasoning on top of roast.
Place uncooked beans around the roast.
Pour chiles, tomatoes, soup and water over roast.
(Do not add any more water; beans will cook in roast's own juices.)
Cook on low for 8 to 9 hours until roast shreds easily.
Finish shredding roast and stir to blend roast and beans.
Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapeños.

Nutrition Facts : Calories 220.9, Fat 3.8, SaturatedFat 0.6, Sodium 1132.9, Carbohydrate 41.9, Fiber 14.7, Sugar 3.6, Protein 12.3

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