Recipe Archives->Casseroles->Tex Mex Beef

Tex-Mex Beef Stew

4 lb roast, cut into 1 inch cubes
olive oil
7 oz can green chilies
1 can tomatoes, chopped
8 oz can tomato sauce
1 onion, chopped
1 bell pepper, chopped
6 cloves garlic, chopped
1 tablespoon ground comino (cumin)
1 teaspoon coarsely ground black pepper or more
1 bunch cilantro, chopped
juice of one lime
salt
a few chopped jalpenos

Brown beef in batches. Then add remaining ingredients. If you don't
have enough liquid add beef broth or water.

Pressure cook for 30 minutes. Let pressure drop on its own. Or
simmer covered for about 1+ hours or until tender.

Serve alone, over rice, or in tacos or buritos.

Printable version: tex-mex-beef.txt.