Southern U.S. Cuisine

1 can diced tomatoes with green chiles (about 10 oz)*

1 can condensed cream of mushroom soup (10 oz)

1 can black beans, drained (16oz)

1 large onion

1 green pepper

1/4 tsp each cumin, chili powder, oregano, and garlic powder

1 1/2 to 2 lbs round steak, cut in serving size pieces, or stew beef

Combine all ingredients in the crock-pot (3 1/2-quart or larger); mix well. Cover and cook on low for 8 to 10 hours (4 to 5 hours on high). Serve over hot rice or with mashed potatoes.
Serves 4 to 6.

Note: This makes quite a bit of juice, so you may double the meat and freeze half for future meals.
*You may substitute 1 1/4 to 1 1/2 cups of chunky salsa, or a can (14oz) of diced tomatoes and a can (4oz) of diced green chiles.