servings : 4

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



2 tablespoons olive oil

1 small onion

1 teaspoon minced garlic

2 15 ounce cans pinto beans, rinsed and drained

2 1/2 cups beef stock

3/4 cup My Brother's Helen's Rustic Original Salsa (Mild, Medium, or Hot)

1-2 tablespoons chili powder

1/2 teaspoon cumin powder

Garnish:  Monterey Jack cheese, scallions

Saute onions and garlic in 1 tablespoon of olive oil. Place into slow cooker. In the same skillet with the remaining oil, brown steak that has been seasoned with salt and 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.