Tejano Beef

Tejano Beef




2 tablespoons olive oil

1 1/2 pounds stew beef, cut into cubes

1 medium onion, peeled and chopped

1 green bell pepper, stemmed, seeded and chopped

1 clove garlic, peeled and minced

1 can (14-15 ounces) diced tomatoes, with juice

1 can (4 1/2 ounces) can diced green chilies

1 can (14-15 ounces) red kidney beans, drained and rinsed

1 cup frozen corn, thawed

1/2 cup sliced black olives

1/2 cup water

2 tablespoons chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup grated regular or reduced-fat cheddar cheese

3-4 cups cooked rice, for serving

1 cup corn chips, crushed, for garnish (optional)



Heat the oil in a 12-inch skillet over medium-high heat. Add the beef, and

Brown it on all sides. Add the onion, bell pepper and garlic. Cook, stirring

Occasionally, for 5 minutes. Add the tomatoes, chilies, beans, corn, olives,

Water, chili powder, salt and black pepper. Stir to mix. Bring to a boil,

Then reduce the heat and simmer, covered, for 45 minutes, stirring

Occasionally. Top with cheese, cover, and let cook for 3 minutes or until

Cheese melts.



Serve over rice, and sprinkle with corn chips, if desired.



Serves four to six.