Mexican Beef In A Crock-Pot
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A home-kitchen version of mexican beef in a crock-pot, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 1/2 to 2 lb. boneless round steak
- 1 clove garlic, minced
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1 Tbsp. chili powder
- 1 Tbsp. mustard
- 1 onion, chopped
- 1 beef bouillon cube, crushed
- 1 (15 oz.) can tomato sauce
- 1 can red beans, drained
Method
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 tomato sauce.
Cover and cook on low for 6 to 8 hours.
Add beans and cook on high, covered for 30 minutes.
Serve on a bed of rice.
Makes 5 to 6 servings.
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