Mexican Beef in the Crock Pot
I have had this recipe for years and don’t recall who gave it to me. I am entering it into a cooking magazine contest that requires “spring crock pot recipes.” What is more springy than Cinco De Mayo?? Let me know what you think of it. Enjoy, and hand it down!
- 1 boneless round steak or sirloin (about a pound or two)
- 2 minced garlic cloves
- 1/2 tsp pepper
- 1 tsp salt
- 2 T chili powder
- 2 T mustard
- 1 chopped onion
- 1 16 0z can diced tomatoes and green chilies
- 1 16 oz can black or red beans
Put the garlic, pepper, salt, chili powder, and mustard in a bowl and mix together. This will make a paste. Spread both sides of the meat with the paste. Place in crock pot and cover with onion, tomato, and beans. Low for 6 to 8 hours or until tender.
Serve alone or with sour cream, avocado, jalapenos, cheese….whatever you like. If eating grains, you can serve it on a bed of spanish rice.