A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Mexican Flank Steak
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- #86706
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 1/2 pounds beef flank steak
6 canned or fresh tomatillos
1 can (14 ounce size) whole baby corn on the cob, drained
1 red onion, chopped
3 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon dried oregano
1 can (14 ounce size) diced tomatoes, undrained
1/4 cup chopped fresh cilantro
directions
Trim flank steak to remove any visible fat. Remove husk and stem from tomatillos, if necessary, and chop.
Place drained corn on the cob, onion, and garlic in the bottom of 3 quart slow cooker. Top with steak and tomatillos. Sprinkle all with salt, pepper, oregano, and cilantro. Pour diced tomatoes over.
Cover crockpot and cook on low for 6-7 hours or until steak is tender. Remove steak and slice crosswise across grain into strips.
Serve vegetables and sauce with steak.
added by
carie
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
374 calories, 18 grams fat, 12 grams carbohydrates, 40 grams protein per serving. This recipe is low in carbs.
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