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Mexican Beef and Mushrooms

2-1/2 pounds boneless beef top round steak, cut into 1-inch cubes
1 large onion, chopped
1 garlic clove, minced
2 tablespoons butter
2 jars (6 ounces each) sliced mushrooms, drained
1 jar (16 ounces) salsa
1 cup water
1/2 teaspoon salt
1/4 teaspoon chili powder
3 cups hot cooked rice
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese

In a Dutch oven over medium-high heat, cook beef, onion and garlic in

Printed from tasteofhome.com Nov 19, 2008

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Mexican Beef and Mushrooms cont.

butter for 4-6 minutes or until meat is no longer pink; drain. Stir
in the mushrooms, salsa, water, salt and chili powder. Reduce heat;
cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
Serve over rice and top with sour cream and cheese.

Yield: 6-8 servings.