South of the Border Stew

2 - 3 Tbl. vegetable oil
2 lbs. round steak, trimmed and cut into serving pieces
5 medium zucchini, sliced thinly
3 c. whole kernel corn
4 oz. canned green chilies, chopped
2 cloves garlic, minced
1 tsp. salt
2 tsp. Mexican oregano
2 tsp. ground cumin
1 c. sharp cheddar cheese, grated
1/4 c. fresh cilantro, chopped

In a large skillet, brown meat in oil, a few pieces at a time. Remove from skillet as they brown.

Saute zucchini in skillet for 5 minutes. Return meat and add corn, chilies, garlic, salt, oregano and cumin. Simmer, stirring occasionally, about 12 to 15 minutes oe until meat is tender.

Stir in cheese until melted. Garnish with chopped cilantro and serve. Makes about 6 servings.