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We love Mexican and Tex-Mex type dishes. I mean I am from Texas and all. 😉 We started eating more Mexican and Tex-Mex dishes when we became mostly gluten free since most of the dishes can easily be prepared gluten free. Crock-pot Tex-Mex Steak and Beans smells wonderful while cooking all day and is very simple to throw together.
I love how tender and moist the steak becomes when cooked all day in the Crock-pot. I use a lean, grass-fed, organic flank steak. I love using the leftovers to make a burrito the next day. I scoop the leftover rice, steak and beans onto a tortilla, roll it up, and lunch is ready.
Crock-Pot Tex-Mex Steak and Beans
Ingredients:
- 1 lb flank steak
- 1 onion
- 3 garlic cloves
- 16 oz salsa
- 3 1/4 tsp homemade taco seasoning
- 2 cups prepared black beans (or one can drained)
- 1 each red and yellow bell pepper
- 1.5 cups cooked rice
Directions:
- Chop onion and mince garlic.
- Place onion and garlic in bottom of Crock-pot.
- Place steak on top of onion and garlic.
- Mix salsa and taco seasoning in a small bowl and pour over meat.
- Cover with black beans.
- Cover Crock-pot and cook on low for 8 hours or until meat is tender.
- Chop peppers.
- Remove meat from Crock-pot and shred.
- Return meat to Crock-pot, add peppers, and cook on high for 30 minutes.
- Cook rice.
- Serve 1/2 cup of the steak and beans over 1/2 cup of hot cooked rice.
This is one of my favorite meals to prepare. The flavors blend together so well. Cooking the peppers for only 30 minutes allowed them to still keep their crunchiness and not become mushy. We’re not fans of mushy peppers. James thought it would be better without the black beans but he does not like black beans in anything.
I have been thinking about trying Crock-pot Tex-Mex Steak and Beans with chicken. I think it would be fantastic.
Crock-pot Tex-Mex Steak and Beans is an easy meal to throw together. Perfect for a busy weeknight dinner and the leftovers make a great burrito for lunch the next day!
I originally published this recipe in 2014 using a cell phone picture. I decided to update the pictures because let’s be honest, the picture below is terrible.
Have a blessed day!
Brandi
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Crock-pot Tex-Mex Steak and Beans - An easy to throw together Crock-pot meal full of tender, juicy steak, black beans, onions, garlic, and spices. Perfect for a busy weeknight dinner and the leftovers make a great burrito for lunch the next day!
Ingredients
- 1 lb flank steak
- 1 onion
- 3 garlic cloves
- 16 oz salsa
- 3 1/4 tsp homemade taco seasoning
- 2 cups prepared black beans (or one can drained)
- 1 each red and yellow bell pepper
- 1.5 cups cooked rice
Instructions
- 1 lb flank steak
- 1 onion
- 3 garlic cloves
- 16 oz salsa
- 3 1/4 tsp homemade taco seasoning
- 2 cups prepared black beans (or one can drained)
- 1 each red and yellow bell pepper
- 1.5 cups cooked rice
- Directions:
- Chop onion and mince garlic.
- Place onion and garlic in bottom of Crock-pot.
- Place steak on top of onion and garlic.
- Mix salsa and taco seasoning in a small bowl and pour over meat.
- Cover with black beans.
- Cover Crock-pot and cook on low for 8 hours or until meat is tender.
- Chop peppers.
- Remove meat from Crock-pot and shred.
- Return meat to Crock-pot, add peppers, and cook on high for 30 minutes.
- Cook rice.
- Serve over hot cooked rice.
Looking for more Crock-pot Recipes? Then you need to check out my Recipes: Crock-pot and Slow Cooker board on Pinterest!
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