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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."

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
1 Hr 5 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

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

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.
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.