Fiesta Beef Bowls

2 lbs. boneless beef top round steak
1 can (14.5 oz) diced tomatoes with green chilies
1 medium onion, chopped
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
2 cans (15 oz. each) pinto beans, rinsed and drained
3 cups hot cooked rice
1/2 cup shredded cheddar cheese
6 Tbsp. sliced olives
6 Tbsp. sliced green onions
sour cream and/or guacamole, if desired

Place round steak in slow cooker. In a bowl, combine tomatoes, onion, garlic and seasonings; pour over steak. Cover and cook on low for 8-9 hours or until meat is very tender. Use spoon to break up meat into bite-size pieces. Add beans; stir gently until combined. Cover and cook another 30 minutes or until heated through. Serve over rice; top with cheese, olives, onions, sour cream and guacamole. Makes 6-8 servings.  (This recipe is from Simple & Delicious magazine).