Mexican Beef In A Crock-Pot - cooking recipe

Ingredients

1 1/2 to 2 lb. boneless round steak
1 clove garlic, minced
1/4 tsp. pepper
1/2 tsp. salt
1 Tbsp. chili powder
1 Tbsp. mustard
1 onion, chopped
1 beef bouillon cube, crushed
1 (15 oz.) can tomato sauce
1 can red beans, drained

Preparation

Spread 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, bouillon cube and tomato sauce.
Cover and cook on low for 6 to 8 hours.
Add beans and cook on high, covered for 30 minutes.
Serve on a bed of rice.
Makes 5 to 6 servings.