| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Tex-Mex | Meats, Tex-mex, Main dish | 8 | Servings |
INGREDIENTS
| 2 | tb | Oil |
| 2 1/2 | lb | Beef chuck; boneless — cut |
| 1/2 | " pieces | |
| 1 | c | Onion — coarse chopped |
| 1 | c | Green pepper — chopped |
| 20 | ml | Garlic — crushed |
| 1 | ts | Salt |
| 2 | cn | Tomatoes — whole peeled |
| 14 | 1/2 oz ea | |
| 6 | oz | Tomato paste — can |
| 3 | tb | Chili powder |
| 1 | ts | Dried oregano leaves |
| 1/2 | ts | Grushed red pepper — to |
| Taste | ||
| Shredded lettuce | ||
| Shredded cheese | ||
| Green onion — sliced | ||
| Cilantro leaves | ||
| Black beans — rinsed | ||
| Drained | ||
| Sour cream | ||
| Avocado — diced | ||
| Jalapeno pepper — sliced |
INSTRUCTIONS
Heat oil in large skillet of dutch oven over medium heat. Add beef, onion, green pepper and garlic; cook until beef is evenly browned, stirring occasionally. Pour off drippings. Sprinkle salt over beef. Add tomatoes with juice, tomato paste, chili powder, oregano and crushed red pepper. Cover tightly; reduce heat to low to medium-low; simmer 1 1/2 hours until beef is tender. Serve with choice of toppings. Makes 8 cups Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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