Yield: 6 servings
Measure | Ingredient |
---|---|
2 tablespoons | Cooking oil |
1 \N | Lean beef roast; (about 2 to 3 |
\N \N | ; pounds), cut into |
\N \N | ; 1/2-inch cubes |
2 mediums | Onions; sliced |
1 can | Tomatoes with jalapenoes* on can; (18 ounces) |
\N \N | ; tomatoes, cut up, |
\N \N | ; liquid (10 ounces) |
\N \N | Reserved |
1 can | Pinto beans; rinsed and drained |
\N \N | ; (15 ounces) |
2 cans | Chopped green chilies; (4 ounces each) |
1 can | Condensed beef broth; (10-1/2 ounces) |
1 tablespoon | Sugar |
1 \N | Garlic clove; minced |
1 teaspoon | Ground cumin; up to 2 |
1 \N | Green pepper; chopped |
1 cup | Water Salt to taste |
\N \N | Shredded Monterey Jack cheese |
In a Dutch oven, heat oil over medium high. Brown beef on all sides. Add all remaining ingredients except cheese: bring to a boil. Reduce heat; simmer 1-½ hours or until meat is tender. Serve in bowls topped with cheese. (*Look for tomatoes with jalapenoes in the ethnic food section of your grocery store.) Yield: 6-8 servings.
Busted by Sara Horton 5/29/98
Recipe by: Taste of Home, Patti Henson, Linden, Texas Converted by MM_Buster v2.0l.