servings : 4

1-1/2 Ibs flank or sirloin steak cut into bite size cubes

Salt/Pepper

2 Tbsp. olive oil

1 small onion

1 tsp. minced garlic

2 15 oz. cans pinto beans, rinsed and drained

2 1/2 cups beef stock

3/4 cup My Brother's Original Salsa

1-2 Tbsp. chili powder

1/2 tsp. cumin powder

Garnish:  Monterey Jack cheese, scallions

Saute onions and garlic in 1 Tbsp. of olive oil. Place into slow cooker. In the same skillet with the remaining oil, brown steak that has been seasoned with Salt/Pepper. Add to slow cooker. Add remaining ingredients. Cook on low for approximatley 4-6 hours or until meat is tender.  Ladle into bowls and garnish with Monterey Jack Cheese and scallions.