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Add a photoThis is a really tasty and easy dinner! It's a thick stew-like beef mixture with Mexican flavors. It's really good served with yellow rice and tortillas. I like corn tortillas, but my husband prefers flour.
Prep time: 20 minutes
Cook time: 60 minutes
Servings: 4 bowls
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Ingredients
- 1-2 lbs stew meat, trimmed of fat
- flour- 2-3 tblsp
- salt
- pepper
- olive oil (2-3 tblsp)
- can of Rotel diced tomatoes & chiles
- water (I refill the Rotel can to the top)
- chili powder (couple tblsp- to taste)
- cumin (1-2 teaspoon)
- flour (1 tblsp)
- cornstarch (1 tblsp)
- water- (1/2 c)
- package of yellow rice cooked per package directions, if desired
- tortillas- corn or flour, whichever you prefer
Directions
- Once meat is trimmed of excess fat, sprinkle with flour, salt & pepper.
- Heat olive oil in skillet.
- Add meat and brown.
- When meat is browned, add Rotel tomatoes and water.
- Season with chili powder & cumin.
- Cover.
- Turn heat to low and simmer until meat is tender (about an hour).
- Add flour and cornstarch to cold water and mix well.
- Turn up heat to medium.
- Add water with cornstarch and flour to meat mixture slowly to thicken. Stir constantly to prevent lumps.
- Serve with tortillas and yellow rice, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 269 | |
| Calories from Fat 84 | 31% |
| Total Fat 9.29g | 12% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 182mg | 8% |
| Potassium 591mg | 17% |
| Total Carbs 8.79g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.21g | 1% |
| Protein 35.66g | 57% |
