1.50 pounds chuck roast, boneless, trimmed
1.00 tablespoon olive oil
2.00 can (4 ounce) green chilies, diced
1.00 can (14-ounce) tomatoes, diced
1.00 can (15 ounce) black beans
1.00 can (10 3/4-ounce) cream of chicken soup
1.00 cup quick cooking brown rice
0.25 cup pilsner ( beer )
2.00 tablespoons salsa
1.00 teaspoon cumin
0.50 cup cheddar cheese, grated
Cut beef into 1 inch by 2 inch strips. Brown meat in small batches in hot skillet with oil, drain meat and set aside. Combine all remaining ingredients except cheese in skillet or large pan, bring to a boil. Add meat and pour all into a 2 to 2-1/2 quart casserole dish and bake at 375 degrees f uncovered for 25 minutes or until rice is fully cooked. Sprinkle with cheese and bake 2 to 3 minutes longer.
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