Mexican Beef

Yields:	8 servings
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	Preparation	10 minutes
	Cooking	8 hours
	Ready In	8 hours

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Ingredients

1 1/2	pounds	beef round steak	boneless
1	clove	garlic	minced
1/4	teaspoon		epper
1/2	teaspoon	salt
1	tablespoon	chili powder
1	tablespoon	prepared mustard
1	each	onion	chopped
1	each	beef bouillon cube	crushed, low sodium
16	ounces	tomatoes, canned	cut up
16	ounces	kidney beans	drained

Directions

Apread 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, bouillion 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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Member Review

Chicken and Pasta Salad

This recipe is advertised at "2" servings. I made enough (I thought) for 3 following the recipe. The quantity is more for 6 servings. Also, I poured the dressing over all approximately 2 hours before serving, added about 3/4 cup chopped basil & parsley. Served with garlic bread.

Reviewed by kitchenfun