Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Chuck roast, boneless, trimmed |
| 1 tablespoon | Olive oil |
| 2 cans | (4 oz) green chilies, diced |
| 1 can | (14 oz) tomatoes, diced |
| 1 can | (15 oz) black beans |
| 1 can | (10 3/4 oz) cream of chicken soup |
| 1 cup | Quick cooking brown rice |
| ¼ cup | Pilsner (beer) |
| 2 tablespoons | Salsa |
| 1 teaspoon | Cumin |
| ½ cup | Cheddar cheese, grated |
Cut beef into 1 inch by 2 inch strips. Brown meat in small batches in hot skillet with oil; drain meat and set aside. Combine all remaining ingredients except cheese in skillet or large pan; bring to a boil. Add meat and pour all into a 2 to 2½ quart casserole dish and bake at 375 F uncovered for 25 minutes or until rice is fully cooked. Sprinkle with cheese and bake 2 to 3 minutes longer.
Posted to Recipe Archive - 15 Dec 96 submitted by: davidg@...
Date: Sat, 14 Dec 96 23:08:11 EST