2 lbs. stew meat
2 lbs. ground meat
3 cans green chilies
2 cans tomato sauce
2 lg. onions, chopped
3/4 lb. Monterey cheese, grated
2-4 tbsp. flour
Salt and pepper to taste

Cook stew meat very slowly in as little water as possible until tender, about 2 hours. Saute ground meat and onion in small amount of oil (about 1 tablespoon) until glazed. Add green chilies and tomato sauce, bring to a boil. Lower heat; add stew meat and simmer for 1 hour. Stir until stew meat is shredded. Stir in grated cheese. Season with salt and pepper. Thicken mixture with browned flour.