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Mexican Beef

1 1/2 lb TO 2 lbs boneless round steak
1 Clove garlic; minced
1/4 ts ; pepper
1/2 ts ; salt
1 tb Chili powder
1 tb Prepared mustard
1 Onion; chopped
1 Beef bouillon cube; crushed
16 oz Can tomatoes; cut up
16 oz Can kidney beans; drained

Spread meat with mixture of garlic, pepper, salt, chili powder, and mustard. Cut into 1/2-inch wide strips. Place in slow cooker. Cover with onion, bouillon cube, and tomatoes. Cover and cook on low for 6 to 8 hours. Turn control to high. Add beans and cook, covered, for 30 minutes. Serve on bed of rice.

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