Mexican Beef #1

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Title: Mexican Beef #1
Categories: Main dish, Beef, Crockpot
Yield: 6 Servings

1 1/2 lb TO 2 lbs boneless round
- steak
1 Clove garlic; minced
1/4 ts ;pepper
1/2 ts ;salt
1 tb Chili powder
1 tb Prepared mustard
1 Onion; chopped
1 Beef bouillon cube; crushed
16 oz Can tomatoes; cut up
16 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

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