Ingredients
- 1 1/2 lbs beef top sirloin or round steak, cut in to 3/4 inch cubes
- 1 medium onion, chopped
- 1 Tbsp Temecula Olive Oil Company’s Fresh Jalapeno Olive Oil
- 2 15 oz cans Pinto Beans, drained and rinsed
- 2 14.5 oz cans of diced tomatoes & green chiles
- 2 cups water
- 1 15 oz can black beans, drained and rinsed
- 1 14.75 oz can creamed style corn
- 1 Tbsp Cumin
- 1 Tbsp Coriander Seed
- Salt & Pepper, To Taste
Preparation
In a large stockpot or Dutch oven, brown beef and onion in oil. Add pinto beans, tomatoes, water, black beans, corn, and seasoning. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until the meat is tender. Sprinkle with cilantro and serve with Corn tortilla chips or warmed flour and corn tortillas.