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Beef Monterrey

chef.tim.lee's picture
Ingredients
  Onion 1 Large, chopped to make 1 cup
  Olive oil/Vegetable oil 2 Tablespoon
  Chili powder 1 Tablespoon
  Beef/Veal /lamb 3 Cup (48 tbs), diced, cooked
  Canned red kidney beans 1 Pound (1 Can)
  Celery 1 Cup (16 tbs), diced
  Canned tomatoes 1 Pound (1 Can)
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Leftover rice/Mashed potatoes /pasta 1 1⁄2 Cup (24 tbs)
Directions

MAKING
1. In large frying pan saute onion in olive oil or salad oil until softened, stir in chili powder and cook for 1 minute.
2. Stir in remaining ingredients, cover and simmer 30 minutes to blend flavors.

SERVING
3. To serve accompany with hot corn bread, rice or buttered, toasted, split hard rolls.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Meat
Interest: 
Quick, Healthy
Cook Time: 
30 Minutes
Servings: 
4

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Average: 4.2 (19 votes)