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Mexican Beef (Crockpot)
| Ingredients | |||
| 1 1/2-2 | pound | round steak, boneless | |
| 1 | each | garlic, clove, minced | |
| 1/4 | teaspoon | pepper | |
| 1/2 | teaspoon | salt | |
| 1 | tablespoon | chili powder | |
| 1 | tablespoon | prepared mustard | |
| 1 | each | onion, chopped | |
| 1 | each | beef bouillon cube, crushed | |
| 16 | oz | tomatoes, can, cut up | |
| 16 | oz | kidney beans, can, drained | |
Directions: | |||
| Spread meat with mixture of garlic, pepper, salt, chili powder and mustard. Cut into 1/2 inch wide strips. Place in crockpot. Cover with onion, bouilloin 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. | |||
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