Thursday, December 23, 2010
91. Spicy Beef and Black Beans
From 2004 Southern Living Annual Recipes
In the course of this year, I haven't had many recipe misses, but, unfortunately, this was one.
For starters, the meat was really tough, which probably had to do with the cut of beef. Also, cut into strips, it was harder to eat in "nacho" form. I'm thinking it would have been better cut into bite-size chunks.
Also, this ended up being kind of a soupy mess in the oven bag. I scooped out my portion with a slotted spoon, but the presentation was pretty unappetizing. I'm wondering if both cans of tomatoes being drained would have helped with that. It was also very heavy on the black beans...I think one can would have been plenty.
Overall, I think this dish could work with a few tweaks...or you could just make standard nachos.
1 oven bag (Large size - 14- x 20-inch)
2 tablespoons all-purpose flour
2 (10 1/2-ounce) cans diced tomatoes and green chiles
2 (15-ounce) cans black beans, drained and rinsed
1 pound boneless beef sirloin, thinly sliced
1 medium onion, diced
2 garlic cloves, pressed
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
Garnish: tomato slices, chopped fresh cilantro
Preheat oven to 350°.
Place oven bag in a 13- x 9-inch baking dish. Add flour to oven bag; twist end of bag, and shake.
Drain 1 can tomatoes. Add tomatoes and remaining undrained can tomatoes to bag; squeeze to blend ingredients. Add beans and next 3 ingredients to bag. Arrange ingredients in an even layer.
Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.
Bake at 350° for 40 minutes. Sprinkle with cheese, and serve over tortilla chips. Garnish, if desired.