Title: South of the Border Stew
Categories: Mexican, Meats, Soups/stews
Yield: 6 servings
1/4 c Butter 1 ts Salt
2 lb Boneless round steak, cubed 1/4 ts Oregano
5 Zucchini, sliced thin 1/4 ts Cumin
3 c Corn 1 c Cheddar cheese, shredded
1 cn (4 oz) grn chilies, chopped 1/4 c Chopped cilantro
2 Cloves garlic, minced
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.
