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Slow-Cooker Tex-Mex Round Steak

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By Betty Crocker Kitchens
Updated Nov 27, 2012
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One cup of fresh cilantro used in this recipe might seem like a lot, but cooked for a long time, it becomes very mild, blending in the overall flavor of the dish.

Slow-Cooker Tex-Mex Round Steak

  • Prep Time 15 min
  • Total 8 hr 15 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 boneless beef round steak (1 1/2 lb), trimmed of excess fat
  • 3 medium stalks celery, thinly sliced (1 1/2 cups)
  • 1 large onion, sliced
  • 1 cup frozen whole kernel corn, thawed
  • 1 cup chopped fresh cilantro
  • 1 jar (20 oz) salsa
  • 1 can (15 oz) black beans, drained, rinsed
  • 1/2 cup beef broth
  • 1 cup shredded pepper Jack cheese (4 oz)
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 3 1/2- to 6-quart slow cooker with cooking spray. Cut beef into 6 pieces; place in slow cooker.
  • Step 
    2
    In large bowl, mix remaining ingredients except cheese; pour over beef. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Sprinkle with cheese.

Nutrition

250 Calories
4g Total Fat
31g Protein
31g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
35
Total Fat
4g
Saturated Fat
1g
Cholesterol
60mg
Sodium
670mg
Total Carbohydrate
31g
Dietary Fiber
8g
Protein
31g
% Daily Value*:
Iron
26%
26%
Exchanges:
1 Starch; 3 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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