Ingredients
1-1/2 pounds boneless round steak1 tablespoon prepared mustard1 tablespoon chili powder1/2 teaspoon salt1/4 teaspoon pepper1 garlic clove, minced2 cans (14-1/2 ounces each) diced tomatoes, undrained1 medium onion, chopped1 teaspoon beef bouillon granules1 can (16 ounces) kidney beans, rinsed and drainedHot cooked rice
Preparation
Cut steak into thin strips. Combine mustard, chili powder, salt, 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.
