Title: South of the Border Stew
Categories: Mexican Meat Soup
Yield: 6 Servings
| 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 |
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.