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Recipe Category: Mexican
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Mexican Steak Slow Cooker Recipe
Ingredients
- 1 pound (900 g) flank steak
- ¼ teaspoon garlic powder
- 520 g low-salt salsa
- 1 can (8 ounces, or 225 g) no-salt-added tomato sauce
- dash hot pepper sauce
Method
- Monterey Jack cheese, shredded
- Pound meat on both sides with meat mallet; sprinkle with garlic powder
- Place in slow cooker
- Combine salsa, tomato sauce, and hot pepper sauce
- Pour over meat
- Cover; cook on low-heat setting for 8 to 10 hours
- Sprinkle with cheese before serving
- Yield: 6 servings
- Per serving: 194 g water; 327 calories (36% from fat, 55% from protein, 9% from carb)
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