mexican beef
- Categories
- Beef
- Yield
- 5 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Boneless round steak |
| 1 | Clove garlic -- minced |
| ¼ teaspoon | Pepper |
| ½ teaspoon | Salt |
| 1 tablespoon | Chili powder |
| 1 tablespoon | Mustard |
| 1 | Onion -- chopped |
| 1 | Cube |
| Crushed | |
| 16 ounces | Tomatoes, canned -- cut up |
| 16 ounces | Kidney beans, canned -- |
| Drained | |
| Beef bouillon cubes -- |
Spread meat with mixture of garlic, pepper, salt, chili powder, and mustard. Cut into ½-inch wide strips. Place in slow-cooking pot.
Cover with onion, bouliion cube, and tomatoes. Cover and cook on low for 6 to 8 hours. Turn control to high. Add beans and cook, covered, for 30 minutes. Serve on bed of rice.
Recipe By :
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