• 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

Garnish

  • 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.