Ingredients
- 2 pound prime rib steak, cut into 1⁄2-inch cubes
- 1 pound large finely diced red onion
- 4 clove finely chopped garlic
- 2 clove seeded and diced anaheim chiles
- 2 clove to 4 tbsp. mexican spice blend
- 5 cup low-sodium chicken broth
- 1 cup (14.5-oz.) can chopped tomatoes
- 2 cup drained and rinsed assorted canned beans
- 2 tablespoon fresh lime juice
- 2 cup (8 oz.) shredded monterey jack cheese,
Preparation
Baking Directions:
Sprinkle steak with salt and pepper.
Cook, in batches, in hot oil in a large Dutch oven over high heat, stirring occasionally, 4 minutes or until browned on all sides.
Transfer to a bowl, reserving drippings in Dutch oven.
Reduce heat to medium.
Add onion to hot drippings, and cook, stirring often, 5 minutes.
Add garlic, and cook 2 minutes.
Stir in chiles and Mexican Spice Blend, and cook, stirring often, 2 minutes.
Return steak to Dutch oven.
Add broth and tomatoes.
Bring to a simmer.
Cover, reduce heat to medium, and simmer, stirring occasionally, 45 minutes.
Stir in beans, and cook 15 minutes.
Remove from heat, and stir in lime juice.
Serve with cheese.
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