Tex-Mex Smothered Steak
Ingredients:
- 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
Preparation:
- 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.
Ready in: 45 Min
Kitchen tools you'll need for Tex-Mex Smothered Steak:
Graters, Oval Platters, Skillets