| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Tex-Mex | Main dish, Tex-mex | 5 | Servings |
INGREDIENTS
| 3 | lb | Beef round steak — 1/2-in |
| Cub | ||
| 3 | tb | Oil — vegetable |
| 1/2 | c | Parsley,fresh — chopped water |
| 1 | tb | Paprika |
| 1 | tb | Oregano leaves — dried |
| 2 | ts | Cumin — ground |
| 1 1/2 | ts | Red pepper — ground |
| 3/4 | ts | Coriander — ground |
| 1/2 | ts | Salt |
| 1 | Bay leaf — large | |
| 4 | Garlic cloves — crushed | |
| 1 | c | Onion — chopped |
| 8 | oz | Tomato sauce |
| 1 | c | Cheddar cheese — shredded |
| 1 | c | Sour cream |
| 1 | Avocado — chopped |
INSTRUCTIONS
Recipe by: Jo Anne Merrill 1-Cut beef into 1/2-inch cubes. Cook and stir half of the beef at a time in oil in a dutch oven or heavy pan. Use medium heat to lightly brown meat. 2-Stir in remaining ingredients except cheese, sour cream and avocado. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring ocassionally. 3-Uncover and simmer until mixture thickens, about 1 1/2 hours; stir ocassionally. 4-Remove bay leaf. Serve with sour cream, cheese and avocado. Yield: 5-6 servings. Jo Anne Merrill Recipe By : From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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