INGREDIENTS
2 cups
beef broth
2 lb
beef chuck roast
8 ozs
canned tomato sauce
1 tbsp
chili powder
8 servings
corn tortillas
1/2 medium size
green bell pepper
1 tsp
ground cumin
8 servings
monterey jack cheese
1/2 tsp
pepper
1 tsp
salt
6 ozs
tomato paste
1 tbsp
vegetable oil
1 small
white onion