South of the border stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 2 | pounds | Boneless round steak, cubed |
| 5 | Zucchini, sliced thin | |
| 3 | cups | Corn |
| 1 | can | (4 oz) grn chilies, chopped |
| 2 | Cloves garlic, minced | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Cumin |
| 1 | cup | Cheddar cheese, shredded |
| ¼ | cup | Chopped cilantro |
Directions
In a large skillet, melt butter. Brown meat, a few pieces at a time.
Remove from skillet as they brown. Saute zucchini in skillet 7-10 minutes. Return meat and add corn, chilies, garlic, salt, oregano and cumin. Simmer, stirring occassionally, about 12-15 minutes or until meat is tender. Stir in cheese until melted. Garnish with chopped cilantro and serve.
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