Tejano Beef
2 tablespoons olive oil
1½ pounds stew beef, cut into cubes
1 medium onion, peeled and chopped
1 green bell pepper, stemmed, seeded and chopped
1 clove garlic, peeled and minced
1 can (14-15 ounces) diced tomatoes, with juice
1 can (4½ ounces) can diced green chilies
1 can (14-15 ounces) red kidney beans, drained and rinsed
1 cup frozen corn, thawed
½ cup sliced black olives
½ cup water
2 tablespoons chili powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup grated regular or reduced-fat cheddar cheese
3-4 cups cooked rice, for serving
1 cup corn chips, crushed, for garnish (optional)
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef, and brown it on all sides. Add the onion, bell pepper and garlic. Cook, stirring occasionally, for 5 minutes. Add the tomatoes, chilies, beans, corn, olives, water, chili powder, salt and black pepper. Stir to mix. Bring to a boil, then reduce the heat and simmer, covered, for 45 minutes, stirring occasionally. Top with cheese, cover, and let cook for 3 minutes or until cheese melts.
Serve over rice, and sprinkle with corn chips, if desired.
Serves four to six.
"Foods and Flavors of San Antonio" by Gloria Chadwick (2009 Pelican)