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Mexicali Round Steak
1 1/2 pounds beef boneless round steak
1 cup frozen whole kernel corn thawed
1 cup chopped fresh cilantro
1/2 cup beef broth
3 medium stalks celery thinly sliced
1 large onion sliced
1 20 ounce jar salsa
1 15 ounce can black beans rinsed and drained
1 cup shredded Monterey Jack Cheese with jalapeno peppers
Trim excess fat from beef. Cut beef into 6 serving pieces. Place beef in 3 1/2 to 6 quart slow cooker.
Mix remaining ingredients except cheese; pour over beef. Cover and cook on low heat setting 8-9 hours or until beef is tender.
Sprinkle cheese over beef mixture.
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