Sweet and Spicy Mexican Steak and Yams

  • 1 ribeye steak or other cut of steak
  • 1-2 yams, cubed
  • 1 potato, cubed
  • 1 medium sweet onion, chopped
  • 1 bell pepper, chopped
  • chopped hot peppers if you like
  • 1 can hot chili beans
  • 1 can pinto beans, rinsed and drained
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. olive oil
  • 2 tbsp. red pepper flakes
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 3-4 tbsp. brown sugar

Broil or grill the steak to desired doneness. Cut into strips. Saute the cubed yams, potatoes, peppers, and onion with the oil and vinegar in a skillet or fry pan until done. Add the beans, steak strips and spices and sugar (to taste) to the skillet. Stir and heat through. Yield: 5-6 servings. Serve on warm tortillas with sour cream, fresh raw veggies, and perhaps a glass of red wine.

Sorry it doesn’t look that delicious… It is surprisingly good!

Note: This recipe was developed late one night, mostly by my husband, and it has only been tested once. The measurements aren’t exact. Feel free to adjust the proportion of meat, beans and veggies. I think it would also be good with chicken or pork. You’ll likely want to alter the sugar and spices to your taste.

About Lisa

Hi, I'm Lisa. Dairy farmer's wife and Minnesotan to the core, I write about rural farm life, running down country roads, and the food, faith, and family that bind everything together. Follow along on my journey.
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One Response to Sweet and Spicy Mexican Steak and Yams

  1. Pingback: My Little Red Riding Hoods « Cow Spots and Tales

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