Nutrition per serving may change if servings are adjusted.
1½ pounds boneless beef sirloin steak, cut 1 inch thick
2 medium potatoes, cut into 1-inch pieces
2 cups loose-pack frozen cut green beans
1 small onion, sliced and separated into rings
1½ cups thick and chunky salsa
1 (14 ounce) can lower-sodium beef broth
1 teaspoon dried basil, crushed
2 cloves garlic, minced
⅓ cup reduced-fat shredded Monterey Jack or reduced-fat Mexican blend cheese (optional)
Trim fat from meat. Cut meat into 1-inch pieces. Set aside.
In a 3- ½- or 4-quart slow cooker, combine potatoes, green beans and onion. Add meat. In a medium bowl, stir together salsa, broth, basil and garlic. Pour salsa mixture over meat and vegetable mixture in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If desired, sprinkle individual servings with cheese.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.