You will need:
1 small onion, halved and sliced
2 cloves of garlic, minced
2 russet or yukon gold potatoes, diced
1 pound beef roast, cut into 1 inch pieces
14 oz. can reduced sodium beef broth
1 cup salsa, heat of your choice
1/2 cup pico de gallo
1 can cut green beans, drained & rinsed
1/2 tsp. dried basil
salt & pepper, to taste
Cut your veggies, mix together your broth and salsas. Pour everything into a crock-pot. Cook on low 8-10 hours, or high for 4 hours.
Serve with crunchy tortilla strips, shredded cheese, sour cream, or mexican rice. Whatever you like!
It's soooo yummy!
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