Mexican Steak and Beans

NessTheMess 1

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

Modified from: Mexican Steak and Beans


Serving size has been adjusted!

Original recipe yields 2 servings



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  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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This was delicious! I doubled the spices and used Sirloin as I had it on hand. Very good over brown rice. I think I'll use black beans next time.