Mexican Beef And Mushrooms

• 2-1/2 pounds boneless beef top round steak, cut into 1-inch cubes
• 1 large onion, chopped
• 2 tablespoons butter
• 1 garlic clove, minced
• 2 jars (6 ounces each) sliced mushrooms, drained
• 1 jar (16 ounces) salsa
• 1 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 3 cups hot cooked rice
• 1 cup sour cream
• 1 cup shredded cheddar cheese

1. In a Dutch oven over medium-high heat, cook beef and onion in butter for 4-6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the mushrooms, salsa, water, salt and chili powder. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
3. Serve over rice and top with sour cream and cheese.

boneless beef, onion, butter, garlic, mushrooms, salsa, water, salt, chili powder, rice, sour cream, cheddar cheese

Taken from www.tasteofhome.com/recipes/mexican-beef-and-mushrooms/ (may not work)