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Mexican Beef

chef.tim.lee's picture
Ingredients
  Boneless round steak 2 Pound
  Garlic 1 Clove (5 gm), minced
  Pepper 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Chili powder 1 Tablespoon
  Prepared mustard 1 Tablespoon
  Onion 1 , chopped
  Beef bouillon cube 1 , crushed
  Canned tomatoes 16 Ounce, cut up (1 can)
  Canned kidney beans 16 Ounce, drained (1 can)
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, bouillon 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.
Makes 5 to 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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