FrugalWorld

A slow cooker twist on this south of the border treat. Serve with sides of Mexican rice and refried beans.

• 1 1/2 pounds beef flank steak
• 1 large onion, quartered and sliced
• 1 sweet bell pepper, cut into thin slices
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon chopped cilantro
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1 cup chopped tomatoes

Combine all ingredients and cook on low for 8-9 hours. Remove the steak and shred, then return to pot. Stir to combine and serve up with warm flour tortillas. Some toppings that you can include with them: shredded lettuce, tomatoes, cheese, sour cream, sliced olives, guacamole, etc.

____________
Related Stories

Trackback This Post | Subscribe to the comments through RSS Feed