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Zucchini con Carne Recipe

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Living in the land of green chilies and hot peppers, my family has grown to love the flavors of the Southwest. We now have a tradition of buying 50 pounds of chilies every year and roasting them on the grill. It keeps us stocked for the year.

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8-10 Servings
Prep: 10 min. Cook: 1-3/4 hours

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1-1/2 cups water
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
4 large zucchini, cut into chunks
2 cups whole kernel corn
1 medium onion, cut into wedges
2 cans (4 ounces each) chopped green chilies, undrained
Shredded Monterey Jack cheese
Warmed flour tortillas, optional

Directions

Toss beef with flour until coated. In a Dutch oven over medium heat, brown beef in oil.
Add water, garlic, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour and 15 minutes or until the meat is tender. Add zucchini, corn, onion and chilies; bring to a boil.
Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender. Sprinkle with cheese and serve with tortillas if desired. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 cup) equals 196 calories, 8 g fat (2 g saturated fat), 42 mg cholesterol, 319 mg sodium, 17 g carbohydrate, 3 g fiber, 16 g protein.

Zucchini con Carne published in Country August/September 1999, p51

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