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Beef Mexicali

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Ingredients
  Boneless chuck roast 3 1⁄2 Pound, well-trimmed
  Flour 2 Tablespoon
  Shortening 2 Tablespoon
  Canned tomatoes 16 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chili powder 2 Teaspoon
  Condensed chili beef soup 11 1⁄4 Ounce (1 Can)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Corn bread/Cooked rice 1⁄2 Cup (8 tbs)
Directions

Cut meat into thin strips; sprinkle with flour.
In skillet, brown meat in shortening; pour off fat.
Add tomatoes, water, onion, and chili powder.
Cover; cook over low heat 1 hour.
Add soup and green pepper; cook covered 1/2 hour more or until tender.
Stir occasionally.

Recipe Summary

Cuisine: 
American
Dish: 
Soup
Ingredient: 
Beef

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