Big chunks of beef slow-cook to fall-apart-tender perfection with beans, tomatoes, and lots of spice.
- Chop white and light-green parts of scallions; slice remaining dark-green parts. Reserve. Toss beef with flour. Coat large pot with cooking spray; heat over medium heat. Add beef in batches; cook about five minutes per batch or until browned, turning and re-coating pot with cooking spray as needed. Set aside on plate.
- In beef drippings, cook garlic and reserved chopped scallions 30 seconds. Add beef with any accumulated juices, beans, tomatoes, sauce, chili powder, cumin, and salt. Bring to a boil; reduce heat to low. Cover; cook three hours or until meat is tender, adding green beans and corn during last five minutes. Stir in cheese and cilantro; sprinkle with reserved sliced scallions. Serve with sour cream and chips.
- Per serving: Calories: 363 Protein: 36 grams Fat: 11 grams (5 grams saturated) Cholesterol: 85 milligrams Carbohydrates: 31 grams Sodium: 1,121 milligrams Fiber: 8 grams Sugar: 7 grams
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