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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!

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Rate this recipe 4.5/5 (17 Votes)
Slow Cooker Tex-Mex Round Steak 1 Picture


  • 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


Servings 6
Preparation time 15mins
Cooking time 495mins
Adapted from


Step 1

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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