Mexican Beef 1 Recipe

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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