Yield: About 6 1/2 cups
In a Dutch oven or large pot, heat oil over medium heat until hot. Brown beef half at a time. Pour off drippings; season with salt.
Stir in tomatoes, salsa, chil powder and oregano. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is tender.
Garnish with sour cream and green onions, as desired.
Recipe provided by National Cattlemen's Beef Association
Please note that some ingredients and brands may not be available in every store.