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Print this Recipe    Mexican Beef

Mexican Beef
Yield: 6 Servings

1 1/2 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.

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