Recipe: Chili Swiss Steak

CHILI SWISS STEAK

1 1/2 pounds boneless beef round steak, trimmed of fat, cut into serving-sized pieces*
1/2 teaspoon seasoned salt
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (4 1/2 ounce) can chopped green chilies
1/4 cup taco sauce**
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup frozen corn
1/4 cup sliced green onions

Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add beef; sprinkle with seasoned salt. Cook until browned on both sides.

Add tomatoes, chilies, taco sauce, chili powder and cumin; stir to mix. Reduce heat to low; cover and simmer 1 1/2 to 2 hours or until beef is tender, stirring and turning beef occasionally.

Stir in corn and onions. Cover; cook an additional 8 to 10 minutes or until corn is tender.

*Round steak is a leaner, less-tender cut that will benefit from long, slow cooking.

**Taco sauce can taste mild or hot. Any variety works in this recipe.

SERVING IDEAS:
Serve this spicy Swiss steak with rice, warmed flour tortillas and a mixed citrus salad. Light chocolate ice cream is a simple, refreshing dessert.

LEFTOVER IDEA:
Try leftover Swiss steak served over baked potatoes.

Makes 6 servings
Source: Recipe booklet: Healthy Homestyle Meals, Pillsbury Classic Cookbooks #252, February 2002