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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is another great recipe I found in the New Dieter's Cookbook from Better Homes & Gardens. We had this for supper last night and enjoyed it very much. I substituted lean ground beef for the steak and it tasted wonderful. We like to garnish this with a dallop of light sour cream and some pico de gallo. If you like a little kick, you might try some Tobasco sauce like I do. Ingredients:
12 ounces beef top round steak, trimmed |
baked corn chips |
1/2 cup chopped onion |
1 garlic clove, minced |
1 (15 ounce) can kidney beans |
1 (14 1/2 ounce) can low-sodium tomatoes |
1 cup water |
1 (4 ounce) can diced green chilies |
1/2 teaspoon dried basil, crushed |
1 teaspoon chili powder |
1 teaspoon beef bouillon granules |
1/4 teaspoon ground cumin |
1/4 teaspoon black pepper |
1/4 cup shredded low-fat cheddar cheese |
Directions:
1. Thinly slice meat across the grain into bite-sized strips.
2. In large non-stick skillet, brown meat with onion and garlic.
3. Stir in kidney beans, tomatoes, water, chilis, basil, chili powder, bouillon, cumin, and black pepper. Bring to boiling. Reduce heat. Simmer, covered, about 30 minutes or until meat is tender.
4. Serve garnished with shredded cheese and crushed tortilla chips.
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