| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Tex-Mex |
Tex-mex, Beef, Vegetables, Main dish, S_living |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Beans, pinto — dried |
| 3 |
lb |
Beef, boneless — trimmed |
|
|
And |
|
|
Into 1/2-inch cubes |
| 1/4 |
c |
Olive oil |
| 1 |
qt |
Water |
| 1/3 |
c |
Chili powder |
| 1 |
tb |
Salt |
| 10 |
|
Garlic cloves — minced |
| 1 |
ts |
Cumin — ground |
| 1 |
ts |
Marjoram — ground |
| 1 |
ts |
Red pepper — ground |
| 1 |
tb |
Sugar |
| 3 |
tb |
Paprika |
| 3 |
tb |
Flour — all-purpose |
| 1/3 |
c |
Cornmeal |
| 1 |
c |
Water |
INSTRUCTIONS
Cook beans according to package directions; drain and set aside.
Brown beef in oil over high heat in a heavy 6-quart saucepan. Add 1 quart
water; cover and simmer over low heat 1 to 1-1/2 hours. Add beans and
seasoning; simmer an additional 30 minutes.
Combine flour, cornmeal, and 1 cup water; blend well. Add flour mixture to
meat mixture; cook over low heat, stirring constantly, until smooth and
thickened.
SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy
Coleman.
Recipe By :
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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