Rancho-Deluxe Ribeyes
(NOT for the "faint-hearted", those with a cholesterol
problem, or dieting! Easy to prepare)

Submitted by Puggg


2 nice Ribeye Steaks, approx 1/3 - 2/3 lb, each

Garlic Powder
Onion Powder
Dry Oregano leaves
Powder Cumin (Cumino)
Ground Black Pepper

GOOD Mexican Hot liquid Chili Sauce (not chunky, fresca, or picante, etc.)

Olive Oil

1 Can Pinto Beans, and/or
1 Can Red Beans
1/4 to 1 Tsp. Red Chili Powder
(Omit the Mexican chili sauce - use above seasonings with Red Chili Powder to heat-level taste, and/or anything else you want to add to these beans) -
1 to 2 Can(s) of Ranch Style brand seasoned Pinto Beans (easier & faster)

1 - 1 1/2 Cup(s) Grated Cheddar, Monterey Jack, or both
1 - 2 3 to 4 oz. Cans Chopped or Whole Green Chili (the little cans)

8-in. Flour Tortillas and butter/margarine


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Stovetop range
Large wide frying pan.
Possibly a sauce pan for beans.
Possiblely a 10in. frying pan
Tongs, Spatula and a Large Mixing/Serving Spoon
Microwave-safe plates

Rub and work in the Seasonings freely into the flesh of the Steaks to taste - (the order listed is best in more to less) - Sprinkle the Hot Sauce over seasoned steaks, and work the liquid in with the seasonings to mix and work into the meat - Set aside to marinade for up to a few hours - until the liquid has been mostly absorbed, naturally into the steaks.

Prepare your Beans, by either using the same Seasonings for the steaks, plus the Red Chili Power, and/or anything that catches your creativity. Cover and over low heat, allowing for the seasons to blend in gently - then remove the pot from the burner and allow the beans to cool slowly, until the steaks have finished marinating.
When ready to cook the steaks, open the cans of Ranch Style Beans, and set aside, nearby.

Have the Cheese grated and ready and open the can(s) of Green Chili. Set them aside, nearby.

Heat a small amount of olive oil in a large wide frying pan to medium high. -
Fry steaks for a few minutes to golden brown on the un-seasoned side -
Turn over - smother browned side with beans, turn heat down to low-medium
- cover and heat until beans are heated through to just bubbling and the
steaks are at the desired doneness.

While beans are heating - heat 2 tortillas atop gas range burners on open flame, turning once - Or heat on both sides in a very hot 10-in. fry pan on an electric range - Butter, if desired, and place 1 each on large microwave-safe plates. When steaks reach their desired doneness (I like mine rare-medium), using a spatula, slide a steak atop each tortilla, and spoon on the beans, smothering evenly over each steak - mound evenly the green chili atop the beans, then cover generously and evenly with grated cheese
over all the green chili and beans. - Put each plate in a microwave and cook high until the cheese just melts - Serve.

If you rather, mound the green chili over the heated beans-smothered steaks in the pan, add the grated cheese, evenly, over the steaks and beans - cover, and heat on low until the cheese just melts - and no longer!

Place each steak carefully atop of their tortilla with a spatula, being careful to spill as little of the beans and green chili off the steak as possible - Cradle the remaining beans around the each steak. (I found the microwave was easier than the pan and the steak and beans served up better and more picturesque.)

Serve with your choice of salad, if you wish, and with extra heated buttered tortillas - and Tums...

Reviews: If you cook up any of the receipes from our #NewsGarden chatters,
please send us a review. Be sure to include the name of the receipe you tried.


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