ADVOCATE-TESTED RECIPE

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