Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 1-1/2 Lbs. boneless beef sirloin OR round steak, cut into 3/4 inch cubes
- 1 medium onion, chopped
- 1 Tablespoon olive oil
- 2 cans (15 oz. each) pinto beans, rinsed and drained
- 2 cans (14-1/2 oz. each) tomatoes and green chilies, undrained
- 2 cups water
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (14-3/4 oz. ) cream style corn
- 1 envelope ranch salad dressing mix
- 1 envelope taco seasoning
- 1/4 cup minced fresh cilantro
Makes: about 3 quarts
Serving: about 12
In a large kettle or Dutch oven, brown beef and onion in oil. Add the pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning.
Bring to a boil. Reduce heat; cover and simmer for 20 to 30 minutes or until the meat is tender.
Sprinkle with cilantro when serving.
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