South of the border stew

Yield: 6 servings

Measure 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

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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