Fajita Steak Stew

A very easy, pretty healthy, and really good tasting meal.

Use left overs or can stock you already have.

1 sirloin steak, 12 to 16 oz - slice into strips, squeeze some lime juice on them and let the strips marinate while you do all the other stuff.

1 can of chicken broth or any broth you have on hand

1 can of black beans

1 can of northern beans

1 can of whole corn

1 can diced tomatoes

1 can of mixed veggies

1 whole large onion, any kind - slice into strips

1 green pepper - slice it up

Garlic (powder, diced, fresh, etc...)

1 teaspoon salt

2 tablespoons fresh salsa

Cumin powder or fresh cilantro to taste

6 corn tortillas - slice these up, too

In a big sauce pot, mix all the canned stuff, start it on low heat.

In a skillet, heat up some olive oil and start with the onions. When they get caramelized, transfer them to the pot. Now do the green pepper and the fresh garlic (garlic can be added in any form at any time). Now, with the onion flavored oil, add the meat you've been marinading. Cook it about 2/3rds or 3/4s thru. While cooking the sirloin, add the cumin or cilantro.

Add it all (salsa too) to the sauce pot and bring to a boil. Cover and lower heat. Simmer for 30 minutes.

Just before that time is up, fry up the tortilla strips. For some flavor and color, sprinkle some cumin, garlic powder, and chili powder on them.

We added shredded cheese as a topper (not in photo) and actually piled the tortilla strips on top of the bowl of stew.

It was yummy.

For a tutorial on how to simply take good food photos for blog use, visit this post from Steve's Fine Finish.