Tex-Mex stew

Make a big batch because this stew can be frozen after cooking so you have a quick, reheatable meal!

Ingredients:
1/4 cup butter or margarine
2 pounds boneless round steak, cubed or 2 lb boneless chicken, cubed
2 medium zucchini, sliced thin
2 medium yellow (crookneck) squash, sliced thin
2 medium tomatoes, chopped
3 cups canned corn, drained
1 can black beans, drained
1 cup cheddar cheese, shredded
1 can (4 oz) green chilies, chopped (or 1/2 green bell pepper, coarsely chopped)
1 tsp salt
1/4 tsp oregano
1/4 tsp cumin
1/4 cup chopped cilantro
2 cloves garlic, minced

Directions:
In a large skillet, melt butter. Brown both sides of the beef or chicken, a few pieces at a time. Remove pieces from skillet as they brown. Saute zucchini and squash in skillet 7-10 minutes. Return meat, and add tomato, corn, beans, 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 in a bowl with cornbread at the side.

Serves 6

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Recipe submitted by: Annalee Green -