| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Beef |
5 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless round steak |
| 1 |
|
Clove garlic — minced |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Chili powder |
| 1 |
tb |
Mustard |
| 1 |
|
Onion — chopped |
| 1 |
|
Cube |
|
|
Crushed |
| 16 |
oz |
Tomatoes, canned — cut up |
| 16 |
oz |
Kidney beans, canned — |
|
|
Drained |
|
|
Beef bouillon cubes — |
INSTRUCTIONS
Spread 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, bouliion 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.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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