Name: Crock-pot Tex-Mex Steak and Beans
Prep time: 15 min
Cook time: 8 h 30 min
Total time: 8 h 45 min
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 lb flank steak; 1 onion; 3 garlic cloves; 16 oz salsa; 3 1/4 tsp homemade taco seasoning; 1 can black beans, drained; 1 each red and yellow bell pepper; 1.5 cups cooked rice

Spread the love

Crock-pot Tex-Mex Steak and Beans is a quick and easy week night meal to throw together; full of tender, juicy steak, black beans, peppers, and onions.

This post, Crock-pot Tex-Mex Steak and Beans, may contain affiliate links. This means if you make a purchase through one of these links, Penguins in Pink will receive a commission at no additional cost to you. Penguins in Pink is an Amazon Associate site.

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. The leftovers make a great burrito the next day. Just 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 (gluten free, if needed)
1 can black beans, 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.

Tips:

Use the leftovers to make lunch the next day.
Substitute cauliflower rice for regular rice to cut the carbs down.
Use boneless, skinless chicken breasts instead of steak.

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.

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!

Have a great day!

Brandi

This post may or may not contain referral links. Please read my disclosure policy here.

Crock-pot Tex-Mex Steak and Beans

October 9, 2020

by Brandi

Cuisine American

Crock-pot Tex-Mex Steak and Beans is a quick and easy week night meal to throw together; full of tender, juicy steak, black beans, peppers, and onions.

Persons

Serving Size

1/2 cup

Prep Time

15 minutes

Cook Time

8 hours, 30 minutes

Total Time

8 hours, 45 minutes

$Crock-pot Tex-Mex Steak and Beans is a quick and easy week night meal to throw together; full of tender, juicy steak, black beans, peppers, and onions.$

Notes

Use the leftovers to make lunch the next day.
Substitute cauliflower rice for regular rice to cut the carbs down.
Use boneless, skinless chicken breasts instead of steak.

Ingredients

1 lb flank steak
1 onion
3 garlic cloves
16 oz salsa
3 1/4 tsp homemade taco seasoning
1 can black beans, drained
1 each red and yellow bell pepper
1.5 cups cooked rice

Instructions

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.