| 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.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”