1 1/2 lbs. beef chuck, cut in 3/4 inch cubes
2 tbsp. vegetable oil
1 c. chopped onions
1 clove garlic, minced
1 tsp. salt
1 (10 oz.) can tomatoes & green chilies or 1 (4 oz.) can green chilies, diced & 1 (7 oz.) can mild green chiliesalsa (sauce)
1 1/2 c. beef broth
4 oz. cubed cheddar cheese (1 c.)
3 c. hot cooked rice

In a large skillet, cook beef in oil about 5 minutes. Add onions and continue cooking until meat is brown and onions are soft. Add garlic, salt, green chilies and broth. Heat to boiling. Reduce heat and simmer, covered, 1 hour or until meat is tender. Stir in salsa. Bring to a boil. Remove from heat. Gently fold in cheese. Serve over beds of fluffy rice. Serves 6.