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Tex-Mex Smothered Steak

  • 3 tablespoons canola oil
  • 2 pounds boneless round steak, trimmed and cut in serving pieces
  • 5 medium zucchini, sliced (1/4-inch slices)
  • 3 cups whole kernel corn (canned or fresh)
  • 4-ounce can chopped green chiles
  • 2 cloves garlic, minced or pressed
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 1-1/2 cups grated sharp cheddar cheese
  • 1/4 cup chopped fresh cilantro
In a large skillet, brown the meat in the oil, a few pieces at a time. Remove pieces from skillet as they brown.

Over medium-high heat, sauté the zucchini for 2 minutes, stirring frequently. Reduce heat to low, and return the meat to the skillet. Add the corn, chilies, garlic, salt, chili powder, oregano and cumin. Cover and simmer, stirring occasionally, 25 minutes or until meat is tender.

Stir in the cheese just until melted. Garnish with chopped cilantro and serve.


Makes 4 to 6 servings.

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