Crock Pot Mexican Beef

Name: Crock Pot Mexican Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 - 2 lbs boneless round steak; 1 garlic clove; 1/4 teaspoon pepper; 1/2 teaspoon salt; 1 tablespoon chili powder; 1 tablespoon prepared mustard; 1 small onion, chopped; 1 teaspoon beef bouillon granules; 1 (16 ounce) can tomatoes and green chilies; 1 (16 ounce) can kidney beans, drained and rinsed

Eats Now Editorial Team · 187 kcal · Soups & Stews

Jump to Recipe

Crock Pot Mexican Beef – a delicious recipe with garlic, pepper, salt, chili powder, mustard, onion. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 1/2 - 2 lbs boneless round steak
1 garlic clove
1/4 teaspoon pepper
1/2 teaspoon salt
1 tablespoon chili powder
1 tablespoon prepared mustard
1 small onion, chopped
1 teaspoon beef bouillon granules
1 (16 ounce) can tomatoes and green chilies
1 (16 ounce) can kidney beans, drained and rinsed

1
Mix together garlic, pepper, salt, chili powder and mustard.
2
Rub on one side of round steak.
3
Cut round steak into strips.
4
Place in bottom of crock pot.
5
Cover with onion, bouillon granules and tomatoes.
6
Cook on low for 6-8 hours.
7
Turn crock pot to high for the last half hour of cooking and add beans.
8
Serve over rice.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 - 2 lbs boneless round steak, 1 garlic clove, 1/4 teaspoon pepper, 1/2 teaspoon salt, and more.

Yes, Crock Pot Mexican Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
187 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Texas Potatoes
Mulligan'S Stew
Wild Grouse Casserole
Pailla (Mexican Rice)

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy