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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (1 3/4- to 2-lb.) flank steak |
1 (32-oz.) container beef broth, divided |
1 medium onion, chopped |
1 medium-size green bell pepper, chopped |
2 garlic cloves, minced |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 tablespoon olive oil |
3 (15-oz.) cans black beans, drained and rinsed |
1 (28-oz.) can petite diced tomatoes |
1 (12-oz.) dark beer |
1 (6-oz.) can tomato paste |
1 1/2 teaspoons salt |
toppings: fresh cilantro sprigs, sour cream, shredded mexican cheese blend, tortilla chips |
lime wedges |
Directions:
1. Preheat oven to 400°. Cut beef into 1-inch strips. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Place beef in a single layer in pan. Pour 1 cup beef broth over beef. Cover tightly with aluminum foil.
2. Bake at 400° 1 hour or until beef is shreddable. Remove beef from pan, reserving drippings. Shred beef with 2 forks.
3. Sauté onion and next 5 ingredients in hot oil in a Dutch oven over medium heat 5 minutes or until onion is tender. Stir in shredded beef, reserved pan drippings, beans, next 4 ingredients, and remaining beef broth. Bring to a boil; cover, reduce heat to medium-low, and cook, stirring occasionally, 45 minutes. Serve with desired toppings and lime wedges.
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