Mexican Steak and Beans

Name: Mexican Steak and Beans
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 2 servings.
Ingredients: 1 tablespoon all-purpose flour; 1/2 to 1 teaspoon chili powder; 1/4 teaspoon salt; 1/8 teaspoon ground cumin; 1/8 teaspoon pepper; 1 boneless beef round steak (1/2 pound), cut into 1-inch cubes; 1 tablespoon canola 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, optional

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

Ingredients

1 tablespoon all-purpose flour
1/2 to 1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1 boneless beef round steak (1/2 pound), cut into 1-inch cubes
1 tablespoon canola 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, optional

Directions

In a resealable plastic bag, combine the first five ingredients. Add the steak; shake to coat.
In a large 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 with rice if desired.