RECIPE: Chili Steak and Black Bean Tacos

Flank Steak was on sale this week at the local market, so I hopped online and found a great recipe for chili steak and black bean tacos. It came together easy and tasted great (just like I like it!). I added some seasonings to the original recipe, feel free to experiment with the spices to your tastes. I like to serve these with shredded cheese (try pepper jack for something different), sour cream, guacamole, and salsa.

2 cups low sodium beef broth

1.5 tbsp. chili powder (Have you ever tried Ray's Chilli brand? the spices are AMAZING!!)

1.5 lb. flank steak (remove excess fat, but don't be afraid to leave some for flavor)

1 lg. can of black beans (rinsed and drained)

1 small can of green chilies (get mild if you don't want the BITE)

1 tsp. black pepper

1 tsp. salt

1 tsp. garlic powder

• Mix chili powder, garlic, and beef broth in slow cooker
• Add beef, turning in broth to cover with spices
• Cook on LOW for 6-8 hours, or until tender and easy to shred with forks
• Remove beef and set aside
• Drain all but 1/3 cup of liquid from slow cooker
• Shred beef with forks
• Place beef back into slow cooker along with salt/pepper, beans, and chilies (dice these)
• Mix well and cook an additional 45 minutes on LOW
• ENJOY!