Mexican Beef 1 1/2 lb Round steak; cut in bite size pieces 1/4 ts Pepper 1/2 ts Garlic salt 1 tb Chili powder 1 tb Prepared mustard 1 Chopped onion 1 Beef bouillon cube; crushed 1 cn (16 oz.) tomatoes; cut up 1 cn (16 oz.) kidney beans; drained Mix meat, salt, pepper, chili powder and mustard in pot. Cover with onion, bouillon cube, and tomatoes. Top with beans. Cover and cook on low 6-8 hours. Mix and serve with rice.   Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page