- 1 ½ pounds boneless top round steak
- 2 cups chopped onion
- 2 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 tablespoons chili powder
- ¼ teaspoon red pepper
- 2 cups beef broth
- 1 can (14 0z) diced tomatoes, undrained
- 2 cups frozen corn, thawed
- 1 ½ cups dices red bell pepper
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- ½ cup scallions, finely chopped
Cut steak into bite sized pieces. In a pan coated with cooking spray, sauté steak until browned. Remove meat from pan. Sauté onion, and garlic in beef dripping until tender. Add spices, stirring constantly, about 2 minutes. (do not burn!)
Return steak to pan. Pour in broth and tomatoes. Bring to a boil. Cover, reduce heat, and simmer for 1-2 hours or until beef is tender. Add corn and red pepper and simmer uncovered for additional 20 minutes.
Garnish with cheese, sour cream, and scallions.
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