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Mexican Steak

Yield 8 servings


  • 3 pounds boneless round steak
  • 2 large onions, chopped
  • 2 stalks celery, chopped
  • 1 small green pepper, seeded and chopped
  • 1 clove garlic, minced
  • 2 tablespoons chili powder
  • 2 cups (8 ounces) shredded cheddar cheese

How to Make It

  1. Trim excess fat from steak; cut steak into 4- x 1-inch strips. Place steak strips, onion, celery, green pepper, and garlic in a large Dutch oven. Cook over low heat 30 minutes. Add chili powder; cover and simmer 1 hour or until steak is tender. Stir in cheese; cook 2 minutes or until cheese melts. Serve immediately.

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