| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dutch | Tasteofhome | 6 | servings |
INGREDIENTS
| 2 | tb | Cooking oil |
| 1 | Lean beef roast; (about 2 to 3 | |
| ; pounds), cut into | ||
| ; 1/2-inch cubes | ||
| 2 | md | Onions; sliced |
| 1 | cn | Tomatoes with jalapenoes* on can; (18 ounces) |
| ; tomatoes, cut up, | ||
| ; liquid (10 ounces) | ||
| Reserved | ||
| 1 | cn | Pinto beans; rinsed and drained |
| ; (15 ounces) | ||
| 2 | cn | Chopped green chilies; (4 ounces each) |
| 1 | cn | Condensed beef broth; (10-1/2 ounces) |
| 1 | tb | Sugar |
| 1 | Garlic clove; minced | |
| 1 | ts | Ground cumin; up to 2 |
| 1 | Green pepper; chopped | |
| 1 | c | Water Salt to taste |
| Shredded Monterey Jack cheese |
INSTRUCTIONS
In a Dutch oven, heat oil over medium high. Brown beef on all sides. Add all remaining ingredients except cheese: bring to a boil. Reduce heat; simmer 1-1/2 hours or until meat is tender. Serve in bowls topped with cheese. (*Look for tomatoes with jalapenoes in the ethnic food section of your grocery store.) Yield: 6-8 servings. Busted by Sara Horton 5/29/98 Recipe by: Taste of Home, Patti Henson, Linden, Texas Converted by MM_Buster v2.0l.
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