Ingredients
3 Bell Peppers (any color, or mix and match)
1-1/2 lbs. Beef Chuck
3 cans Stewed Tomatos
1/2 lb. Mushrooms
1 large Onion (white, yellow or sweet)
2 Tbl. chopped Garlic
1 Tbl. Veg. Oil
1 Tbl. Olive Oil
1 12 oz. Bottle La Victoria Red Taco Sauce - Medium
1 Tbl. Worcestershire Sauce
1 Tsp. Kosher Salt
1/2 Tsp Cracked Pepper
Preparation
Seed and chop peppers into 1" pieces. Chop onions into 1" pieces. Cut beef into 1/4" thick pieces about 2" long. Quarter mushrooms. In large pan, heat oil over high heat. Add peppers and saute’ for 3 mins. Add garlic and beef. Sprinkle beef with salt and pepper. Saute’ another 3 mins. Add onions and mushrooms, saute’ another 3 mins or until mushrooms completely absorb any liquid in pan. Crush tomatos (it’s okay to use your hands!) and add to pan. Reduce heat to low, add Taco Sauce and Worcestershire. Stir well and simmer 90 mins or until meat is tender. Adjust seasonings as necessary. Serve over steamed white rice.
