Southwestern Steak and Beans Crock Pot
Warm up your kitchen with the hearty, flavor-packed Southwestern Steak and Beans Crock Pot recipe, a true comfort food classic with a Tex-Mex twist! This slow-cooked masterpiece pairs tender, fall-apart beef chuck steak with a rich medley of black beans, pinto beans, and zesty diced tomatoes with green chilies. Sear the steak for added depth, then let it simmer for hours in a savory blend of chili powder, cumin, and smoked paprika for bold, smoky flavors. Perfect for busy days, this fuss-free crock pot recipe delivers mouthwatering results with just 15 minutes of prep time. Garnished with fresh cilantro and a squeeze of lime, this dish is ideal served with rice, tortillas, or cornbread and is an easy, filling meal your family will love. Whether you're hosting a casual dinner or meal prepping for the week, this Southwestern-inspired recipe is sure to become a new staple in your comfort food repertoire.
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Recipe Information
Ingredients
- 2 pounds Beef chuck steak
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 14.5 ounces Canned diced tomatoes with green chilies
- 15 ounces Black beans, drained and rinsed
- 15 ounces Pinto beans, drained and rinsed
- 1 cup Beef broth
- 2 teaspoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
Instructions
Season both sides of the beef chuck steak with salt and black pepper.
Heat the olive oil in a skillet over medium-high heat. Sear the steak on both sides until nicely browned, about 3 minutes per side. Remove from heat.
Add the diced onion and minced garlic to the same skillet. Sauté for 2-3 minutes until softened and fragrant.
Transfer the steak, onions, and garlic to a crock pot.
Add the canned diced tomatoes with green chilies (undrained), black beans, pinto beans, and beef broth to the crock pot.
Sprinkle in the chili powder, ground cumin, smoked paprika, and additional salt and pepper to taste.
Stir gently to combine all ingredients, taking care not to break up the steak pieces.
Cover the crock pot and cook on low for 6-8 hours, or until the steak is tender and easily pulls apart.
Once done, shred the steak slightly with forks for a more rustic texture, or leave it in larger pieces if preferred.
Garnish with freshly chopped cilantro before serving.
Serve warm with lime wedges on the side for a fresh burst of flavor. Pair with rice, tortillas, or cornbread if desired.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 3.6 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1001 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
