Crock pot mexican beef

Yield: 1 Servings

Measure Ingredient
1½ pounds Round steak; cut in bite size pieces
¼ teaspoon Pepper
½ teaspoon Garlic salt
1 tablespoon Chili powder
1 tablespoon Prepared mustard
1 \N Chopped onion
1 \N Beef bouillon cube; crushed
1 can (16 oz.) tomatoes; cut up
1 can (16 oz.) kidney beans; drained

Mix meat, salt, pepper, chili powder and mustard in pot. Cover with onion, bouillon cube, and tomatoes. Top with beans. Cover and cook on low 6-8 hours. Mix and serve with rice. Posted to recipelu-digest Volume 01 Number 285 by James and Susan Kirkland <kirkland@...> on Nov 22, 1997

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