South of the Border Steak and Beans

South of the Border Steak and Beans
by: Chantele Gray
1 1/2 lbs Beef Flank Steak
1 (10 oz) can Rotel (Tomatoes with chilies)
1 med Onion, chopped
2-3 cloves Garlic, minced
1 tsp Oregano
1 tsp Chili Powder
1 tsp Cumin
1/2 tsp Salt
1/2 tsp Pepper

Directions:
Cook in crock pot on low for 8 hours or on high for 6 hours until meat is tender and easy to shred. 30 minutes before serving: Add 2 bell peppers (sliced in strips) . . . I like to use two different colors of peppers. Add 1 can of black or pinto beans (with liquid). Turn crock pot on high for last 30 minutes. Serve over rice with Feta Cheese on top.