Mexican Beef In A Crock-Pot

Ingredients

• 1 12 to 2 lb boneless round steak
• 1 clove garlic minced
• 14 tsp pepper
• 12 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

Directions

1. Spread meat with mixture of garlic pepper salt chili powder and mustard
2. Cut into 12-inch wide strips
3. Place in slow cooking pot
4. Cover with onion bouillon cube and tomato sauce
5. Cover and cook on low for 6 to 8 hours
6. Add beans and cook on high covered for 30 minutes
7. Serve on a bed of rice
8. Makes 5 to 6 servings