|Vegetable oil||2 Tablespoon|
|Beef stew meat||1 1⁄2 Pound, cut in 1 inch cubes|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), pressed|
|Water||1⁄4 Cup (4 tbs)|
|Tomatoes||1 Can (10 oz), cut up|
|Beef broth||4 Cup (64 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Mostaccioli||8 Ounce (Uncooked)|
|Canned chopped green chilies||2 Tablespoon|
|Canned pinto beans||1 Cup (16 tbs), drained|
|Sliced pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Avocado||1 (For Garnish)|
|Lemon juice||2 Tablespoon|
|Dairy sour cream||4 Tablespoon (For Garnish)|
Heat oil in a large heavy pot or Dutch oven.
Add meat, onion and garlic.
Saute until meat is browned on all sides.
Cover and simmer 1 hour, adding more water as needed.
Add tomatoes, beef broth, salt and chili powder.
Bring to a boil.
Stir in mostaccioli, green chilies, pinto beans and olives.
Bring to a boil again, stirring constantly.
Cover and cook 10 minutes.
Uncover; cook 5 minutes longer or until pasta is done.
Cut avocado in half lengthwise.
Remove seed and peel.
Slice avocado crosswise.
Brush slices with lemon juice.
Place stew on a large warm platter.
Garnish with a dollop of sour cream and avocado slices.
Makes 6 servings.