Slow Cooker Tex-Mex Round Steak

I use around a pound to a pound and a half of round steak for this dish, but make more or less based on how many people you need to feed, or of course, how many leftovers you want!

Photo by Helen (#1) C.
Adapted from bettycrocker.com

PREP TIME

15

minutes

TOTAL TIME

495

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

495

minutes

SERVINGS

6

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    boneless beef round steak, trimmed of excess fat

  • 3

    medium stalks celery, thinly sliced

  • 1

    large onion, sliced

  • 1

    cup frozen whole kernel corn, thawed

  • 1

    cup chopped fresh cilantro

  • 1

    jar (20 ounce) salsa

  • 1

    can (15 ounce) black beans, drained, rinsed

  • 1/2

    cup beef broth

  • 1

    cup shredded pepper Jack cheese

Directions

Spray a 3 1/2- to 6-quart slow cooker with cooking spray. Cut beef into 6 pieces and place in slow cooker. In large bowl, mix remaining ingredients (except cheese) and pour over the beef. Cover and cook on Low heat setting for 8 to 9 hours or until beef is tender. Sprinkle with cheese.

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