Ingredients:
3-4 lb. lean boneless beef roast, trimmed
1 med. onion, chopped
2 C. dry, uncooked pinto beans
2 -10 oz. can Rotel tomatoes and green chilies
1-10 ¾ oz. can cream of mushroom soup
1-4.5 oz. can green chiles
½ tsp. oregano
salt to taste
1 C. water
Directions:
Layer ingredients in crock pot in order given. Cook on low for 12-18 hours. Stir when done and just before serving. Serve in tortillas with desired fajita toppings such as cheese, sour cream and guacamole.
from Lori Stutler
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