Title: South of the Border Stew
Categories: Mexican, Meats, Soups
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini