This recipe is from Mark's family. It's a great way to have "Mexican" food that isn't loaded with fat. Enjoy a whole grain benefit by serving with whole-wheat tortillas. Yummy!
Mexican Stew
1 lb. lean stew meat (beef), chopped into small chunks
1 medium onion, chopped
1/2 to 3/4 cup water
2 cloves garlic, pressed
1 8 oz can tomato sauce
1 heaping tbsp cumin
1 can Rotel (chopped tomatoes and green chiles)
Heat 1 tbsp cooking oil in *pressure cooker on medium high to high heat. Brown meat and onion. Add 1/2 to 3/4 cup water to cover meat. Cook under pressure (10 psi) for 10 minutes. Let cool for 5 minutes and then run cold water over lid before releasing pressure.
Add remaining ingredients and simmer for 30 - 45 minutes.
Serve with warm flour tortillas.
*If not using a pressure cooker, cook the meat and onion until the meat is starting to get tender and then add the remaining ingredients and simmer for 30 - 45 minutes.
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