Quick Recipes and Easy

Beef ‘n Green Salsa Stew


2-pounds Beef roast, cut into small pieces,

4-tablespoons Oil,

1-cup Flour,

4-medium Potatoes, unpeeled, cut into 1-inch pieces,

1-large Onion, chopped,

8-ounces Chopped & frozen green chilies with juice,

2-cups Tomatoes and green chilies with juice,

16-ounces Pinto beans, drained and rinsed,

1-cup Green salsa,

1-teaspoon Garlic powder,

1-teaspoon Salt,

1-teaspoon Pepper,

6-regular Flour tortillas.


Trim stout from beef and cut into small pieces. Place flour in a 1-gallon zip lock bag; place cut up beef in bag and shake. In a large skillet heat up 4 tablespoons of oil and place beef and flour mixture into hot skillet and brown over medium-high heat.

Place browned meat in a 4 to 5-quart slow cooker; add 1-inch potatoes, chopped onion, chopped frozen green chilies with juice, tomatoes with green chillies and juice, pinto beans, green salsa, garlic powder, salt and pepper. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours.

Serve with warmed tortillas.

Note: This dish is even better with fresh roasted green chilies chopped, but for those of us on the run the frozen chilies is next to best. Avoid using the canned, because they have no flavor compared to the fresh or frozen.

Serves 6

Cooking lessons for Cristie started at 8 years ancient with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her like of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table.

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