Mexican Beef

Course : Crockpot
Serves: 5
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Ingredients:

1 1/2 pounds boneless round steak
1 clove garlic -- minced
1/4 teaspoon pepper
1/2 teaspoon salt
1 tablespoon chili powder
1 tablespoon mustard
1 medium Onion -- chopped
1 pieces beef bouillon cubes -- crushed
16 ounces tomatoes -- canned -- cut up
16 ounces kidney beans -- canned -- drained
 

Preparation / Directions:

Spread meat with mixture of garlic, pepper, salt, chili powder, and mustard. Cut into 1/2-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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