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Mexican Steak and Beans

Recipe 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.
 
  • Prep: 10 Minutes
  • |
  • Cook: 1 hour 5 Minutes
  • |
  • Total: 1 hour 15 Minutes
 
2
 
 
  • 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
    •
 
  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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Nutrition Information
 
 
More Reviews (2)
Reviewed By: LANIEBABE
This has been a favorite of mine for years. Great with a nice cucumber and orange salad or corn bread and tossed green salad. YUM.
Reviewed By: Nanjee
I did not cook it nearly as long as recommended for each step because I was pressed for time. Overall I probably cooked it max 40 min. total. The meat was deliciously tender and not overdone... Be liberal with the spices as well for extra zing depending on your preference! :)