Mexican Beef #1crockpot, main dish, meats 1.50 lb to 2 lbs boneless round steak 1.00 clove garlic; minced 0.25 teaspoon ; pepper 0.50 teaspoon ; salt 1.00 tablespoon chili powder 1.00 tablespoon prepared mustard 1.00 onion; chopped 1.00 beef bouillon cube; crushed 16.00 oz can tomatoes; cut up 16.00 oz can kidney beans; drained 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. from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN 0-553-14870-2 typed and posted by teri Chesser 5/97 |
