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Beef Chili main dish, soups, beef, tex-mex 1 lb lean beef cubed steaks 2 teaspoon vegetable oil 4 1/2 teaspoon spicy seasoning mix* (divided) 1 medium onion; chopped 28 oz canned plum tomatoes (undrained) 2 cup frozen whole kernel corn ----SPICY SEASONING MIX---- 3 tablespoon chili powder 2 teaspoon ground cumin 1 1/2 teaspoon garlic powder 3/4 teaspoon dried oregano leaves 1/2 teaspoon ground red pepper Preparation time: 30 Minutes Combine all ingredients. Store, covered in airtight container. Shake before using. 1. Heat oil in deep large skillet over medium heat 5 minutes. 2. Meanwhile cut each beef steak lengthwise into 1-inch wide strips; cut crosswise in 1 inch pieces. Sprinkle beef with 2 teaspoons spicy seasoning. 3. Stir-fry- beef and onion 2 to 3 minutes. 4.Season with salt, if desired. 5.Add tomatoes (break up with back of spoon), corn and remaining 2 1/2 teaspoons spicy seasoning. 6.Bring to a boil; reduce heat to medium-low and simmer, uncovered, 18 to 20 minutes. Serving suggestion: Tortilla chips and melon wedges * COOKFDN brings you this recipe with permission from: * Texas Beef Council -- http://www.txbeef.org Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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