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)