Tex Mex Beef and Beans on Texas Toast
This dish is full of flavor and the Beef is very tender.
This meal is so easy to make…just throw everything in the slow cooker and set the timer!
I had been thinking about making some sort of Beef and Bean Recipe for a while now.
I had some beautiful Habanero Peppers in my garden that I needed to harvest. I also picked up a nice bundle of Cilantro at the Farmers Market, so my thought was to incorporate these two ingredients into my Beef and Bean dish. So that is how my Beef and Beans became a Tex Mex style.
I used my slow cooker for this dish so that the Beef gets nice and tender and all the flavors marry together.
My Habaneros are blazing hot so I remove the seeds for this dish and wear gloves when dicing them up. Actually the long, slow, cooking process takes the heat down on them quite a bit and they taste delicious!
For the Texas Toast in this recipe, you can get it from your local bakery, or even use the frozen version and bake it in your oven just prior to serving the Beef and Beans.
TEX MEX BEEF AND BEANS ON TEXAS TOAST
- 2 Pounds Sirloin Tip Steak, thin cut & cut into 3 inch strips
- 3 (15 oz.) Cans Kidney Beans, drained and rinsed
- 4 Habanero Peppers, finely diced
- 1 Cup Fresh Cilantro, rough chopped
- 1 & 1/2 Cups Yellow Onion, diced
- 2 Cloves Garlic, minced
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Chili Powder
- 1 (10 oz.) Can Diced Tomatoes with Green Chilies
- 2 Cups Tomato Puree
- 2 Tablespoons Apple Cider Vinegar
- 3 Tablespoons Tomato Paste (double concentrated)
- Freshly Ground Black Pepper, a few good turns from your mill
- Texas Toast
1. A little tip to slicing the Beef, is to slice it when it is still slightly frozen. It is a lot easier to get more uniform pieces which is essential.
2. So here is the hard part, throw everything in your slow cooker, except the Texas Toast of course! Now give everything a good stir, put the lid on and set the temp on low. All slow cookers are different, the newer ones cook at a higher temperature so you need to know how your slow cooker works. This recipe took 5 hours in my slow cooker.
3. Just before the end of your cooking time, get your Texas Toast ready. I had frozen on hand so I popped it in the oven so it was nice and warm and then I topped it with a nice heaping scoop of the Beef and Beans. I garnished it with a little extra Cilantro.
Serve this with a nice glass of Pinot Grigio or a nice Pint Noir. This dish is full of flavor and you won’t believe how tender the Beef is! No knife needed!
Recipe by: Hot Dish Homemaker