We like meals where there is salsa and there is cheese. Give us those two things, throw in some chocolate beans (Allie’s term, black beans to the rest of us) and corn, and you have a meal that Joe and I are sure to gobble up.
This recipe, because it is made in the CrockPot, is even better than the average salsa, cheese, bean, and corn concoction. Joe tossed it in the crock the night before, left it in the refrigerator overnight, andÂ put it into the CrockPot in the morning.
By suppertime, we had tender steak tips with a spicy tomato sauce reminiscent of Mexican food. It was so good.
We ate our steak and beans over rice. You could eat it over couscous or noodles or potatoes or even just plain with a side.
- 1½ pounds beef cubes (We got a side of beef from a farmer, and it included "beef cubes." You could cut any piece of beef into cubes for this recipe.)
- 1 large onion, chopped
- 1 cup corn kernels
- 1 can black beans (15 oz)
- 1 can green chiles (4 oz)
- 1 jar salsa (20 oz)
- ½ cup low sodium, fat-free beef broth
- 1 cup uncooked rice
- Shredded cheddar cheese
- Place beef in slow cooker.
- Combine onion, corn, beans, chiles, salsa, and broth. Pour over beef in slow cooker.
- Cover. Cook on low for 8 hours.
- To serve, prepare rice according to package directions.
- Serve over rice and topped with cheddar cheese.
© 2015, Tara Ziegmont. All rights reserved.