Salsa Swiss Steak

Salsa adds a Mexican undertone to this steak and vegetable slow cooker recipe. Make it a meal by adding corn bread or mashed potatoes.

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  • 2 pounds boneless beef top round steak, cut 1 inch thick
  • 1 - 2 large red and/or green sweet peppers, seeded and cut into bite-size strips
  • 1 medium onion, sliced
  • 1 10 3/4 ounce can condensed cream of mushroom soup
  • 1 cup bottled salsa
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • Cornbread or Mashed Potatoes (optional)
Trim fat from steak. Cut steak into 6 serving-size pieces. In a 3-1/2- or 4-quart slow cooker, place steak, sweet pepper, and onion. In a medium bowl, stir together soup, salsa, flour, and mustard. Pour over steak and vegetables in slow cooker.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. If desired, serve with cornbread or mashed potatoes. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 251, Fat, total (g) 6, chol. (mg) 65, sat. fat (g) 2, carb. (g) 10, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 3, pro. (g) 37, vit. A (IU) 826, vit. C (mg) 48, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 28, Cobalamin (Vit. B12) (g) 4, sodium (mg) 574, Potassium (mg) 870, calcium (mg) 30, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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