I am sorry that it has been a while since I updated my blog, but we have been enjoying the holidays with friends and family. Either way, I am back in action and I plan to include a new meal each week for you to enjoy.
Sunday Crockpot Day
Not everyone loves the flavor of cilantro, but if cooked for a long time the flavor becomes mild and can be make a delightful little dish. This Sunday, I decided to go outside my comfort zone and make something new. I usually pick my menu from pictures in cookbooks, but this cookbook did not have any pictures and I just went for it. I found this meal to be very yummy.
What do you need:
- 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 1/2 cups)
- 1 large onion, sliced
- 1 jar (20 ounces) salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese with or without jalepeno peppers
**A couple of things we did different:
- We did not use the black beans, which I wish we would have b/c it would have soaked up a little more of the juice. Next time, we will use the beans.
- We just used regular Monterey Jack cheese and it worked perfect.
Directions:
- Trim excess fat from the beef. Cut beef into 6 serving pieces. Place the beef in 3 1/2 to 6 quart slow cooker. Mix remaining indegredients except cheese; pour over beef.
- Cover and cook on low heat setting 8 to 9 hours or until beef is tender. (our slow cooker is fast, so it was done in 7 hours)
- Sprinkle cheese over beef mixture and serve.
This can be found in the Betty Crockers Slow Cooker Cookbook. Page 65 in the Meaty Main Dishes Section. :)
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