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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My family loves it and we probably have it once a month. I usually substitute the sirloin with hamburger, and I always use a squirt of Kraft Ranch Dressing as opposed to the envelope. And I use regular corn instead of cream-style. It's easy and quick. Ingredients:
1 1/2 lbs boneless beef top sirloin steaks, cut into 3/4-inch cubes |
1 medium onion, chopped |
1 tablespoon olive oil |
2 (14 1/2 ounce) cans pinto beans, rinsed and drained |
2 (14 1/2 ounce) cans diced tomatoes with green chilies, undrained |
2 cups water |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 3/4 ounce) can cream-style corn |
1 (1 ounce) envelope ranch dressing mix |
1 (1 1/4 ounce) envelope taco seasoning mix |
1/4 cup fresh cilantro, minced |
Directions:
1. In a large kettle or Dutch oven, brown beef and onion in oil.
2. Add the remaining ingredients except for the cilantro.
3. Bring to a boil; reduce heat, cover and simmer for 20-30 minutes or until meat is tender. Sprinkle with cilantro.
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