ZUCCHINI CON CARNE

Zucchini con Carne image

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.

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 8-10 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 196 calories, Fat 8g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 319mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.