Recipes

Ingredients

• 2-1/2 pounds beef Chuck Arm Roast or Cross Rib Roast, cut into 1/2-inch pieces
• 2 cans (15-1/2 ounces each) black beans, rinsed, drained
• 1 can (15-1/2 ounces) diced tomatoes (chili or zest-style)
• 1 medium onion, chopped
• 2 teaspoons chile powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1 cup prepared thick-and-chunky salsa
• Shredded Cheddar cheese, diced red onion, diced green onion, diced avocado and dairy sour cream (optional)