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Mexican Steak and Beans

By: Edie Farm  
"Edie Farm of Farmington, New Mexico heads south of the border for her entree. 'This stovetop dish is easy to prepare,' says Edie."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 95 people have saved this

Prep Time:
10 Min
Cook Time:
1 Hr 5 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 1/2 pound boneless beef round steak, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 3/4 cup thinly sliced celery
  • 1 medium onion, chopped
  • 1/2 cup water
  • 1/4 cup chili sauce
  • 1 medium carrot, cut into 1/2-inch slices
  • 1 small green pepper, cut into 1 1/2 -inch strips
  • 3/4 cup kidney beans, rinsed and drained
  • Hot cooked rice

Directions

  1. In a resealable plastic bag, combine the first five ingredients. Add the steak; shake to coat. In a skillet, cook steak in oil until browned on all sides; drain. Add the celery, onion, water and chili sauce.
  2. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add carrot; cover and simmer for 15 minutes. Stir in green pepper and beans. Cover and simmer 10 minutes longer or until meat and vegetables are tender. Serve over rice if desired.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2009 by Nanjee 
I did not cook it nearly as long as recommended for each step because I was pressed for time. ... MORE

 
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