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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 8 |
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They serve this at a little cantina near where I live. Doesn't look so good, but the taste is fabulous. Ingredients:
2 tablespoons cooking oil |
2 lbs lean stew meat, cut into 1/2 inch pieces |
2 medium onions, sliced |
1 (10 ounce) can rotel tomatoes (i use the extra hot kind) |
2 (15 ounce) cans pinto beans, rinsed and drained |
2 (4 ounce) cans chopped green chilies |
1 (10 1/2 ounce) can condensed beef broth |
1 tablespoon sugar |
4 -5 garlic cloves, minced |
1 -2 teaspoon ground cumin |
1 green bell pepper, chopped |
1 cup water |
salt |
shredded monterey jack cheese |
Directions:
1. In a Dutch oven, heat oil; saute beef until browned on all sides.
2. Add remaining ingredients except for cheese.
3. Bring to a boil; lower heat and simmer for 1 1/2 hours or until meat it tender.
4. Ladle stew into individual serving bowls; top with cheese.
5. I usually serve this with corn bread.
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