2 small green, red, and/or yellow sweet peppers, cut into strips
1 (15 ounce) can pinto beans, rinsed and drained
Hot cooked brown rice (optional)
Crumbled queso fresco or feta cheese (optional)
Trim fat from meat. If necessary, cut meat to fit into 3½- or 4-quart slow cooker (see Tip). Place meat in cooker. In a bowl stir together undrained tomatoes, onion, garlic, dried oregano (if using), chili powder, cumin, salt, and black pepper. Pour over meat.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3½ to 4½ hours.
If using low-heat setting, turn to high-heat setting. Stir in sweet pepper strips and pinto beans. Cover and cook for 30 minutes. Remove meat; cool slightly. Shred or thinly slice meat across the grain. Stir fresh oregano (if using) into bean mixture.
If desired, spoon rice into soup bowls. Arrange meat on top of rice. Spoon bean mixture over meat. If desired, sprinkle with cheese.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.