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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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. Ingredients:
1-1/2 pounds beef stew meat, cut into 1-inch cubes |
1/4 cup king arthur unbleached 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:
1. Toss beef with flour until coated. In a Dutch oven over medium heat, brown beef in oil.
2. 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.
3. 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.
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