Mexican beef
5 Servings
Ingredients
Quantity | 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 -- |
Directions
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.
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