Mexican stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Round steak |
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Chili powder |
| 2 | cans | Whole tomatoes; quartered |
| 1 | large | Green pepper; cut in 1-inch chunks |
| 2 | Cloves garlic; crushed | |
| 1 | teaspoon | Seasoned pepper |
| ¼ | teaspoon | Crushed red pepper |
| 4 | mediums | Onions; quartered |
Directions
Cut meat into small, bite-size pieces. Brown in small amount of olive oil.
Add garlic & seasonings & the juice from the tomatoes. Cover & simmer 1 hour. Add onions, green pepper & tomatoes. Let simmer 30 minutes longer or until onion & pepper is tender. Serve with flour tortillas--roll stew inside like a burrito--and tossed green salad. Easy & delicious.
MRS DAVID (SHARON) JOHNSTON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .