| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Chuck roast, boneless, trimmed |
| 1 | tb | Olive oil |
| 2 | cn | (4 oz) green chilies, diced |
| 1 | cn | (14 oz) tomatoes, diced |
| 1 | cn | (15 oz) black beans |
| 1 | cn | (10 3/4 oz) cream of chicken soup |
| 1 | c | Quick cooking brown rice |
| 1/4 | c | Pilsner (beer) |
| 2 | tb | Salsa |
| 1 | ts | Cumin |
| 1/2 | c | Cheddar cheese, grated |
INSTRUCTIONS
Cut beef into 1 inch by 2 inch strips. Brown meat in small batches in hot skillet with oil; drain meat and set aside. Combine all remaining ingredients except cheese in skillet or large pan; bring to a boil. Add meat and pour all into a 2 to 2 1/2 quart casserole dish and bake at 375 F uncovered for 25 minutes or until rice is fully cooked. Sprinkle with cheese and bake 2 to 3 minutes longer. Posted to Recipe Archive - 15 Dec 96 submitted by: [email protected] Date: Sat, 14 Dec 96 23:08:11 EST
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