Mexican Stew

Great on a cold night. You can change "hotness" to suit your taste. Leftovers are good wrapped up in burrito shells, even though we do not very often have leftovers.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 2  lbs  round steaks, trimmed and cut into 1 inch squares (or 2 lbs stew meat)
• 1  cup  chopped onion
• 1  clove garlic, minced
• 2  tablespoons  oil
• 1  cup water
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon chili powder
• 12  ounces  canned mushrooms, undrained (I have also used fresh)
• 1 (12 ounce) jar  picante sauce
•  hot cooked rice
•  sour cream
•  shredded cheddar cheese

Directions

1. In large simmer pot (Dutch oven) heat oil.
2. Brown steak, onions and garlic in hot oil.
3. Add water, salt, chili powder, mushrooms and picante sauce.
4. Simmer uncovered on medium low heat for 1.
5. 5- 2 hours until meat is tender.
6. Serve over rice and garnish with sour cream and cheddar cheese.
7. Could probably be cooked in a crockpot.