3 tsp. Chili Powder 2 tsp. Ground Cumin 2 tsp. Fresh Lime Juice 1 tsp Garlic Salt 1 tsp. Ground Coriander 1 tsp. Black Pepper 2 lbs. Flank Steak 3 T EVOO 1 each Red, Yellow & Green Bell Pepper, chopped 2 Onions, chopped 2 (15 oz.) can Tomato Sauce 1 (15 oz.) can Ranchero […]

3 tsp. Chili Powder
2 tsp. Ground Cumin
2 tsp. Fresh Lime Juice
1 tsp Garlic Salt
1 tsp. Ground Coriander
1 tsp. Black Pepper
2 lbs. Flank Steak
3 T EVOO
1 each Red, Yellow & Green Bell Pepper, chopped
2 Onions, chopped
2 (15 oz.) can Tomato Sauce
1 (15 oz.) can Ranchero Beans
1 (15 oz.) can Petite Diced Tomatoes
2 (11 oz.) cans Vacuum Packed Corn
¼ c. chopped fresh Parsley
Sour Cream & Cheddar Cheese for Garnish, optional

Combine seasonings & set aside.
Cut steak on the bias then into ½” thick cubes.
In a large soup pot, heat oil.
Add steak.
Cook & stir 5 minutes.
Add chopped veggies.
Cook & stir 5 minutes.
Stir in tomato sauce, beans, diced tomatoes, corn & seasonings.
Bring to a boil.
Reduce heat & simmer 30 minutes.
Serve with garnishes if desired.

**Original recipe called for 1 lb. meat, 3 cans tomato sauce, 1 can ranchero beans, 1 can black beans, 2 c. water, ¼ c. cilantro, specifically Ancho chili powder & no ground coriander.