Post by mandie68 on Sept 6, 2010 20:18:22 GMT -5
1-1/2 lbs beef top sirloin or round steak, cut into ¾” cubes
1 medium onion, chopped
1 Tablespoon olive oil
2 cans (15 oz each) pinto beans, rinsed & drained
2 cans (14-1/2 oz each) diced tomatoes and green chilies, undrained
2 cups water
1 can (15 oz) black beans, rinsed & drained
1 can (14-3/4 oz) cream-style corn
1 envelope ranch salad dressing mix
1 envelope taco seasoning
¼ cup minced fresh cilantro
In a large kettle or Dutch oven, brown beef and onion in oil. Add the pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the meat is tender. Sprinkle with cilantro.
YIELD: 12 servings (about 3 quarts)
1 medium onion, chopped
1 Tablespoon olive oil
2 cans (15 oz each) pinto beans, rinsed & drained
2 cans (14-1/2 oz each) diced tomatoes and green chilies, undrained
2 cups water
1 can (15 oz) black beans, rinsed & drained
1 can (14-3/4 oz) cream-style corn
1 envelope ranch salad dressing mix
1 envelope taco seasoning
¼ cup minced fresh cilantro
In a large kettle or Dutch oven, brown beef and onion in oil. Add the pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the meat is tender. Sprinkle with cilantro.
YIELD: 12 servings (about 3 quarts)