Title: Mexican Beef
Categories: Beef
Yield: 5 Servings

1 1/2	lb	Boneless round steak
1		Clove garlic -- minced
1/4	ts	Pepper
1/2	ts	Salt
1	tb	Chili powder
1	tb	Mustard
1		Onion -- chopped
1		Cube
		Crushed
16	oz	Tomatoes, canned -- cut up
16	oz	Kidney beans, canned --
		Drained
		Beef bouillon cubes --

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, bouliion cube, and tomatoes. Cover and cook on low for 6 to 8 hours. Turn control to high. Add beans and cook, covered, for 30 minutes. Serve on bed of rice.

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