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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