Santa fe Stew

[Dee]

Serves 8

2 lbs boneless chuck roast, in cubes

1 Tbsp vegetable oil

2 medium onions, chopped

1 clove garlic, minced

2 (14-1/2 ounce) cans stewed tomatoes

2 (4 ounce) cans mild green chilies

1 (15-1/2 ounce) can pinto beans

1 (15-1/2 ounce) can kernel corn

1/4 tsp salt

1/2 tsp pepper

Optional Garnish:

Yogurt

Black olives, sliced

Sprig of fresh cilantro

Brown meat in oil in heavy pot; drain. Add onion and garlic; cook until onion is transparent (about 5 minutes), stirring frequently. Add stewed tomatoes and green chilies. Bring to a boil; reduce heat; cover and simmer until meat is tender, about 10 minutes. Add beans, corn, salt and pepper; return to boil. Reduce heat and simmer for 15 minutes. Serve in individual bowls and top with a dollop of yogurt, 2-3 slices of black olives and a sprig of fresh cilantro, if desired.

Nutritional data per serving (excluding garnish): Cal 300; Fat 10.16 gm; Sat. Fat 3.31 gm; Chol 86 mg

Great served with Cornbread!

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