Mexican Beef
Yield
8 servingsPrep
10 minCook
8 hrsReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, round steak
boneless |
|
| 1 | clove |
garlic
minced |
|
| ¼ | teaspoon |
epper |
* |
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 | tablespoon |
prepared mustard
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
beef bouillon cubes
crushed, low sodium |
*
|
| 16 | ounces |
tomatoes, canned
cut up |
|
| 16 | ounces |
red kidney beans
drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, round steak
boneless |
|
| 1 | clove |
garlic
minced |
|
| 1.3 | ml |
epper |
* |
| 2.5 | ml |
salt
|
|
| 15 | ml |
chili powder
|
|
| 15 | ml |
prepared mustard
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
beef bouillon cubes
crushed, low sodium |
*
|
| 462.4 | ml/g |
tomatoes, canned
cut up |
|
| 462.4 | 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.
