South of the Border Stew

INGREDIENTS

2-3 tblsp Vegetable oil
2 lbs. Boneless round steak, trimmed and cut in serving pieces
5 Medium zucchini, sliced thinly
3 cup Whole kernel corn
4 oz. Canned green chiles, chopped
2 Cloves garlic, minced
1 tsp Salt
2 tsp Oregano
2 tsp Ground cumin
1 cup Sharp cheddar cheese, grated
1/4 cup Fresh cilantro, chopped

IN a large skillet, brown meat in oil, 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 occasionally, about 12-15 minutes or until meat is tender. Stir in cheese until melted.

GARNISH with chopped cilantro and serve.

Servings: 6 to 8

Notes: Some feel this recipe is not aptly named. It is called stew, but this delicious main course is actually more like smothered round steak with cheese and veggie salsa.

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Last updated February 15, 1998.