Mexican Round Steak

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1 1/2
lb boneless beef round steak, trimmed of fat, cut into 6 serving pieces
1
cup chopped fresh cilantro
1
cup frozen whole kernel corn, thawed
3
medium stalks celery, thinly sliced (1 1/2 cups)
1
large onion, sliced
1/2
cup beef broth
1
jar (20 oz) chunky-style salsa
1
can (15 oz) black beans, drained, rinsed
1
cup shredded pepper Jack cheese (4 oz)

Directions

  1. 1 In 3 1/2- to 6-quart slow cooker, place beef. In medium bowl, mix remaining ingredients except cheese. Pour over beef.
  2. 2 Cover; cook on Low heat setting 8 to 9 hours. Sprinkle individual servings with cheese.

Notes

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