Ingredients
2 tablespoons canola oil1 beef eye round roast (2 to 3 pounds), cut into 1/2-inch cubes2 medium onions, sliced1 can (15 ounces) pinto beans, rinsed and drained1 can (10-1/2 ounces) condensed beef broth, undiluted1 can (10 ounces) diced tomatoes with mild green chilies, undrained2 cans (4 ounces each) chopped green chilies1 cup water1 medium green pepper, chopped1 tablespoon sugar1 to 2 teaspoons ground cumin1 garlic clove, mincedSalt to tasteShredded Monterey Jack cheese
Preparation
In a Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Stir in the remaining ingredients except cheese.
Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Sprinkle with cheese.
