South Of The Border Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Meats, Mexican, Soups | 6 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 2 | lb | Boneless round steak, cubed |
| 5 | Zucchini, sliced thin | |
| 3 | c | Corn |
| 1 | 4 oz grn chilies chopped | |
| 2 | Cloves garlic, minced | |
| 1 | t | Salt |
| 1/4 | t | Oregano |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 863
Calories From Fat: 491
Total Fat: 54.9g
Cholesterol: 147.5mg
Sodium: 618.3mg
Potassium: 480.9mg
Carbohydrates: 60.2g
Fiber: 1g
Sugar: <1g
Protein: 30.4g