Ingredients
- 1 pound stewing beef (lean, cubed)
- 1 cup chopped yellow onion
- 1 can (7 ounce) green chilies (cut up)
- 1 3/4 pounds zucchini (4 medium, quartered and sliced)
- 2 teaspoons minced garlic (about 2 cloves)
- 1 can (16 ounce) tomatoes
- 1/2 cup water
- 1/2 cup shredded Monterey Jack cheese (about 2 oz.)
- Salt, pinch of
- Freshly ground black pepper, pinch of
- 1 teaspoon oregano, crushed (or to taste)
How to Make
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Step 1: Sauté beef lightly in large skillet in small amount of oil or with cooking spray.
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Step 2: Add onions and garlic and cook about 5 minutes.
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Step 3: Add chilies, then add zucchini, toss, and cook until just tender.
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Step 4: Chop tomatoes and add.
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Step 5: Heat to a simmer. Mixture should be soupy. Add water if needed. Add seasoning towards the end of the cooking time.
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Step 6: Serve in soup bowls with 1 1/2 tablespoons of the cheese on top of each.
We hope you enjoy this recipe!
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