A Mexican twist to an old favorite.

Ingredients

• 2 tbsp. vegetable oil
• 3 lb. boneless beef round or chuck, in 1" pieces
• Salt
• 1 cup mild or medium salsa
• 1 cup beef broth

• 2 medium zucchini
• One 15-ounce can black beans, rinsed and drained
• 1/2 cup frozen corn
• 2 tbsp. cornstarch
• Chopped tomato, chopped fresh cilantro, sour cream, optional

Instructions

1. In Dutch oven, heat oil. Add beef, half at a time, and brown evenly. Pour off drippings. Season with 1/2 teaspoon salt. Stir in salsa and broth. Bring to a boil; reduce heat to low. Cover tightly and simmer 1-1/4 hours or until beef is tender.

2. Cut zucchini in half lengthwise and then into 3/4-inch slices. Add to pot with beans and corn. Bring to a boil; reduce heat to low, cover tightly and continue cooking 15 to 20 minutes, or until vegetables are tender.

3. Mix cornstarch with 3 tablespoons water. Add to pan; cook and stir 1 minute or until sauce is thickened and bubbly. Serve with toppings, if desired. Makes 6 to 8 servings.

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Find more about:

• Beef & Pork Soups |
• Beef Round |
• Black Beans |
• Chuck Roast |
• Comfort Foods |
• Corn |
• Entrees |
• Mexican |
• Sour Cream |
• Tomatoes General |
• Winter |
• Zucchini

Related Categories:

• Winter Dinners |
• Comfort Foods |
• Mexican Recipes |
• Beef Entrees |
• Beef or Pork Soups |
• All Soups & Stews