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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Meet the Cook: This recipe came with me from New Mexico, where I lived years ago. It's been a hit at everything from a simple family supper to a church fellowship! Our three daughters are 19, 17 and 6. My husband's a truck driver, and we live in town. But we also have an 80-acre farm, filled with pine trees, that belonged to my great-granddad - one day, we hope to build a house there. -Patti Henson, Linden, Texas Ingredients:
2 tablespoons canola oil |
1 beef eye round roast (2 to 3 pounds), cut into 1/2-inch cubes |
2 medium onions, sliced |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1 can (10 ounces) diced tomatoes with mild green chilies, undrained |
2 cans (4 ounces each) chopped green chilies |
1 cup water |
1 medium green pepper, chopped |
1 tablespoon sugar |
1 to 2 teaspoons ground cumin |
1 garlic clove, minced |
salt to taste |
shredded monterey jack cheese |
Directions:
1. In a Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Stir in the remaining ingredients except cheese.
2. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Sprinkle with cheese. Yield: 8 servings (2 quarts).
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