1 tablespoon vegetable oil
1 pound lean top round steak, cut into thin strips
2 cans (15 ounces each) pinto beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, with juice
1 can (6 ounces) tomato paste
1/2 cup water
1/2 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper

 
Preparation Time: Approximately 10 minutes
 
Cook Time: Approximately 50 minutes
 
Preparation:
 
Heat the oil in a large pan over medium high heat. Add the steak strips and cook until browned on all sides. Drain the excess oil and stir in the remaining ingredients. Bring to a boil and reduce the heat to a simmer. Cover and cook for 30 to 40 minutes or until the meat is tender.
 
Yield: 6 Servings
Calories: 268
Fat: 6 Grams
Protein: 27Grams