| 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: davidg@eden.rutgers.edu
Date: Sat, 14 Dec 96 23:08:11 EST
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”