South of the Border Stew

1/4 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

1/4 teaspoon Oregano

1/4 teaspoon Cumin

1 cup Cheddar cheese — shredded

1/4 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 5-7 minutes.

Return meat to skillet 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.



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