| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican, Meats, Soups |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 2 |
lb |
Boneless round steak, cubed |
| 5 |
|
Zucchini, sliced thin |
| 3 |
c |
Corn |
| 1 |
cn |
(4 oz) grn chilies, chopped |
| 2 |
|
Cloves garlic, minced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Cumin |
| 1 |
c |
Cheddar cheese, shredded |
| 1/4 |
c |
Chopped cilantro |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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