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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This deliciously spicy steak and beans over rice will have family and friends asking for more, assures Marie Leadmon of Bethesda, Maryland. It's a favorite in my recipe collection. Ingredients:
1-1/2 pounds boneless round steak |
1 tablespoon prepared mustard |
1 tablespoon chili powder |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
1 garlic clove, minced |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 medium onion, chopped |
1 beef bouillon cube, crushed |
1 can (16 ounces) kidney beans, rinsed and drained |
hot cooked rice |
Directions:
1. Cut steak into thin strips. Combine mustard, chili powder, salt if desired, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice. Yield: 8 servings.
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