While getting ready to leave yesterday, I wanted to make sure we had dinner waiting on us whenever we got home, whenever that might be. I wanted something hearty yet healthy. I came across a recipe for a Mexican flank steak, and decided to make my own version as a stew.

It had great flavor, but way too much heat, even for me. I used a store brand version of rotel, and it just put too much fire in it. It detracts from the taste. I will make it again and use either regular tomatoes, or my rotel, which is much less spicy.

Mexican Beef Stew

• 3/4 lb lean stew meat or 1 6-8 oz steak trimmed of fat and cut into thin strips
• 1 can whole kernel corn
• 1 onion, chopped
• 1 can rotel, undrained or can of diced tomatoes, undrained
• 6 tomatillos, husked and chopped
• 2 tbsp cilantro, chopped
• 2 cloves garlic, minced
• 1 tbsp oregano
• salt & pepper to taste

place corn in bottom of crock pot, then garlic and onions

place meat on top with remaining seasioning

top with can of rotel

cook on low 6-8 hours or until meat is tender