1 lb. beefsteak in 1/2 inch cubes (sirloin-rib eye)
2 tbsp. all-purpose flour
1/4 c. oil
1 1/2 c. coarsely chopped onion
1 c. chopped red pepper
1 (30 oz.) can Rosarita Spicy Frijoles
2 (14 1/2 oz.) cans beef broth
1 (12 oz.) can kernel corn, drained
1 (4 oz.) can green chilies, chopped
1 (2 1/2 oz.) can sliced olives
1/2 tsp. each of garlic powder and cumin
1/4 tsp. cayenne pepper
Tortilla chips
Sour cream

Toss steak cubes in flour to coat. Heat oil in a Dutch oven. Add steak and cook until lightly browned. Add onion and red pepper; cook until onion is limp. Add remaining ingredients except chips and sour cream. Stir until beans are thoroughly blended. Simmer 20 minutes. To serve: ladle into bowls and top with chips and sour cream.