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Mexican Beef

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Submitted by cookey

YIELD

8 servings

PREP

10 min

COOK

8 hrs

READY

8 hrs

Ingredients

1 ½ 680.4
POUNDS G BEEF, ROUND STEAK
boneless
1 1
CLOVE CLOVE GARLIC
minced
¼ 1.3
TEASPOON ML
epper *
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML CHILI POWDER
1 15
TABLESPOON ML PREPARED MUSTARD
1 1
EACH EACH ONIONS
chopped
1 1
EACH EACH BEEF BOUILLON CUBES
crushed, low sodium *
16 462.4
OUNCES ML/G TOMATOES, CANNED
cut up
16 462.4
OUNCES ML/G RED KIDNEY BEANS
drained

Directions

Apread meat with mixture of garlic, pepper, salt, chili powder, and mustard.

Cut into ½-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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 178 16% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 503mg 21%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 47g
Vitamin A 6% Vitamin C 13%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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