Mexican 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.

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