If you love Mexican food this is good with refried beans, Spanish rice and flour tortillas.
Yield: 4 to 6 servings
- 1 1/2 lbs chuck steak
- 1 1/2 lbs pork steak
- 2 medium bell peppers red & yellow
- 1 large onion
- 1 can El Pato hot sauce (original)
- 2 can tomato sauce (8 oz each)
- season salt
Cut meat into 1/2 inch cubes season to taste with season salt. In large deep skillet brown meat. Cut bell pepper into 2 to 3 inch wedges and do the same to the onion add to the skillet and the hot sauce and two cans of tomato sauce and 3 cans of water. Bring to boil; cover and reduce heat to simmer for 1 1/2 to 2 hours.