Thursday, March 1, 2012

Chili Swiss Steak

     I liked the looks of this Chili Swiss Steak from Betty Crocker because it had all the elements of a good campfire dinner, very little refrigeration required and easy to prepare.  I was feeling lazy today and didn't even bother to brown the beef.  In my 10 inch oven I baked it for 1 hour and 15 minutes with 10 coals in a ring around the bottom and 24 on the lid.  After 45 minutes I stirred in the corn, and didn't add the green onions because I used a can of stewed tomatoes with onions, celery and green pepper.  It's got some heat, just enough to warm you on the way down.  Cut the beef on the thin side and it will cook faster, the longer it simmers the more tender it will be.  Serve it over rice or with flour tortillas and enjoy a zippy, simple camp supper.

Chili Swiss Steak
1 1/2 pounds boneless beef round steak, cut into thinly sliced serving pieces
1/2 tsp salt
1 14.5 oz. can stewed tomatoes, undrained
1 4.5 oz. can chopped green chiles
1/4 cup taco sauce
1 tsp chili powder
1/2 tsp cumin
1 cup frozen or drained canned corn
1/4 cup sliced green onions

     Lightly oil or spray dutch oven.
     Combine salt, tomatoes, taco sauce, chiles, chili powder and cumin in medium bowl.
     Place beef in prepared dutch oven.
     Cover with tomato mixture.
     Bake at 375 degrees for 45 minutes.
     After 45 minutes stir in corn and onions; continue cooking for 20-30 minutes or until beef is tender.

Make it easy by stirring all the ingredients together in your dutch oven

Bake at 375 for 45 minutes before adding corn, continue baking for 30 minutes or until beef is tender

Serve with rice and dig in

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