Slow Cooker Tex-Mex Steak and Rice Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/4 pounds - beef boneless round, tip or chuck steak, about 3/4 inch thick
  • 1 cups - beef flavored broth (from 32-ounce carton)
  • 14 1/2 cans - Southwestern salsa-style diced tomatoes with green chilies, undrained 2 teaspoons ground cumin
  • 2 teaspoons - ground cumin
  • 1/2 teaspoons - salt
  • 2 cloves - garlic, finely chopped
  • 2 cups - frozen stir-fry bell peppers and onions (from 1-pound bag), thawed and drained
  • 1 cups - uncooked instant rice
  • Directions:

    Cut beef steak into 4 serving pieces. Place beef in 3- to 4-quart slow cooker. Mix broth, tomatoes, cumin, salt and garlic in medium bowl; pour over beef.

    Cover and cook on Low heat setting 7 to 8 hours.

    Stir bell pepper mixture and rice into mixture in cooker. Increase heat setting to High. Cover and cook 20 to 30 minutes or until rice is tender.

    Brief Description

    Give round steak mouthwatering Mexican flair with salsa-style canned tomatoes, ground cumin and instant rice.

    Main Ingredient:

    Beef boneless round, tip or chuck steak

    Category:  Beef

    Cuisine:  Mexican

    Prep Time: 10 min
    Cook Time: 8 hour(s) 40 min


    Give this recipe a boost of fiber by using instant brown rice.


    Betty Crocker

    Posted By:


    Posted On:

    February 26, 2017

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