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Mexican Beef

1.5 - 2 lbs. boneless round steak
1/2 - tsp. salt
1/4 tsp. pepper
1 - onion chopped
1 - beef boullion cube, crushed
1 - Tbsp. chili powder
1 - Tbsp. prepared mustard
1 - 16oz can of tomatoes
1 - 16oz can of kidney beans, drained

Directions:

  • Cut beef into 1/2 inch wide strips and spread meat with mixture of pepper, salt, chili powder, and mustard (be conservative or you will run out of mixture)
  • Place in slow cooker; cover with onion, bouillion cube and tomatoes
  • Cover and cook on low for 6-8 hours
  • Turn control to high. Add beans and cook covered for 30 more minutes
  • To thicken before serving, combine 1/4 cups water with 3 Tbsp. cornstarch, add slowly to the slow cooker while stirring.
  • Serve on a bed of rice. Makes 5-6 servings.


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