Mexican Beef

• 1 1/2 pounds beef, round steak boneless
• 1 clove garlic minced
• 1/4 teaspoon epper
• 1/2 teaspoon salt
• 1 tablespoon chili powder
• 1 tablespoon prepared mustard
• 1 each onions chopped
• 1 each beef bouillon cubes crushed, low sodium
• 16 ounces tomatoes, canned cut up
• 16 ounces red kidney beans drained

1. Apread meat with mixture of garlic, pepper, salt, chili powder, and mustard.
2. Cut into 1/2-inch wide strips.
3. Place in slow-cooking pot.
4. Cover with onion, bouillion cube, and tomatoes.
5. Cover and cook on low for 6 to 8 hours.
6. Turn control to high.
7. Add beans and cook, covered, for 30 minutes.
8. Serve on bed of rice.

beef, garlic, epper, salt, chili powder, mustard, onions, beef bouillon, tomatoes, red kidney

Taken from recipeland.com/recipe/v/mexican-beef-40009 (may not work)