kwillia
n/a
I would of put this in the crock pot this morning...
Salsa Verde Beef Stew
Ingredients
11/2 pounds boneless beef chuck pot roast
1 tablespoon cooking oil
4 medium unpeeled potatoes, cut into 1-inch pieces
1 large onion, coarsely chopped
1 green sweet pepper, cut into 1/2-inch pieces
1 14 1/2-ounce can Mexican-style stewed tomatoes
1 15- or 16-ounce can pinto beans, rinsed and drained
1 cup bottled mild or medium green salsa
2 cloves garlic, minced
1 teaspoon ground cumin
6 flour tortillas
Directions
Trim fat from meat. Cut beef into 1-inch pieces. In a large skillet brown half of the beef at a time in hot oil over medium-high heat.
In a 31/2- to 5-quart crockery cooker combine beef, potatoes, onion, sweet pepper, undrained tomatoes, beans, salsa, garlic and cumin. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 5 to 6 hours. Serve with warmed tortillas.
Salsa Verde Beef Stew
Ingredients
11/2 pounds boneless beef chuck pot roast
1 tablespoon cooking oil
4 medium unpeeled potatoes, cut into 1-inch pieces
1 large onion, coarsely chopped
1 green sweet pepper, cut into 1/2-inch pieces
1 14 1/2-ounce can Mexican-style stewed tomatoes
1 15- or 16-ounce can pinto beans, rinsed and drained
1 cup bottled mild or medium green salsa
2 cloves garlic, minced
1 teaspoon ground cumin
6 flour tortillas
Directions
Trim fat from meat. Cut beef into 1-inch pieces. In a large skillet brown half of the beef at a time in hot oil over medium-high heat.
In a 31/2- to 5-quart crockery cooker combine beef, potatoes, onion, sweet pepper, undrained tomatoes, beans, salsa, garlic and cumin. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 5 to 6 hours. Serve with warmed tortillas.
yummy!!!
And here I am trying to decide what variety of cereal I'm going to have for dinner tonight. Somebody really should make dinner for me tonight. :hinthint:
