Salsa Beef Over Rice
Serves 4 to 6. Recipe is by Julie Kay.
1½ to 2 pounds beef stew meat
1 (16-ounce) jar chunky salsa
1 (15-ounce) can black beans, undrained
2 cups frozen corn
1 green bell pepper, chopped
½ cup freshly shredded Parmesan cheese
1. Put stew meat, salsa, black beans, corn and bell pepper into slow cooker.
2. Cook on Low for 6 to 8 hours.
3. Remove from cooker and spoon over cooked rice. Sprinkle with Parmesan cheese