Cooking Directions

• Heat the oil in a 4-quart nonstick saucepan over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
• Reduce the heat to medium. Stir the onion, pepper and cumin in the saucepan and cook until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 1 minute.
• Add the picante sauce and broth and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the beef is cooked through and the mixture is thickened.

Ingredients

• 1 tablespoon olive oil
• 1 pound beef sirloin steak or boneless beef top round steak (about 1 steak), cut into cubes
• 1 medium onion, chopped (about 1/2 cup)
• 1 small green pepper, chopped (about 1/2 cup)
• 1 teaspoon ground cumin
• 1 tablespoon all-purpose flour
• 1 cup Pace® Picante Sauce
• 1.75 cups Swanson® Beef Broth