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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Once again, I am saving this yummy stew acquired from my little book Low Fat Mexican Recipes Ingredients:
2 lbs chuck roast, lean and cubed |
1 onion, chopped |
1 green bell peppers or 1 red bell pepper, chopped |
1 garlic clove, crushed |
1 tablespoon vegetable oil |
3 carrots, sliced |
3 potatoes, cubed |
1 (15 ounce) can stewed tomatoes |
1 (15 ounce) can pinto beans |
1 (7 ounce) can green chilies, diced |
2 cups water |
2 cups green chili sauce |
salt and pepper |
flour tortilla |
Directions:
1. Remove all visible signs of fat from beef.
2. In large pot, brown meat, oion, pepper and garlic in oil.
3. Add remaining ingredients and bring mixture to a boil.
4. Reduce heat, cover and simmer for 1-1/2 hours.
5. Serve with warmed flour tortillas.
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