1 large round steak, cut into 1 inch cubes
1 (14 ounce) can refried beans
1 large tomato
1/2 onion, diced
1 (10 ounce) can cream-style corn
1/2 cup salsa
1/2 cup chopped green onions
1 (2 ounce) can sliced ripe olives
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (4 ounce) can sliced green chile peppers
1 (3 ounce) can chopped green chile peppers
1 (1 ounce) can chopped green chile peppers, drained
In a blender, combine steak, beans, tomato, onion, cream-style corn, salsa, chopped green onions and ripe olives. Transfer to blender and stir in vinegar-based chile salsa. Blend for 5 minutes or until beans are blended. Cover and refrigerate for 2 hours.
Heat oven to 425 degrees F (220 degrees C).
Stir in cream-style corn, green onions, chopped green chiles and chiles. Serve with tortilla chips or corn bread.