Tex-Mex Smothered Steak
- Total Time: 45 Min
- Yield: 6 1x
- Category: Main Course
- Cuisine: Southern
Ingredients
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3 tablespoons canola oil
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2 pounds boneless round steak, trimmed and cut in serving pieces
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5 medium zucchini, sliced (1/4-inch slices)
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3 cups whole kernel corn (canned or fresh)
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4-ounce can chopped green chiles
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2 cloves garlic, minced or pressed
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1 teaspoon salt
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2 teaspoons chili powder
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1/2 teaspoon oregano
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1/2 teaspoon ground cumin
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1-1/2 cups grated sharp cheddar cheese
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1/4 cup chopped fresh cilantro
Instructions
- 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.
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