Indian Corn Stew

1 Tbsp. vegetable oil

1-1/2 pounds lean ground beef

1 large onion, chopped (1-1/2 cups)

2 cloves garlic, minced

1-1/2 cups sweet green peppers, cored,

seeded, and chopped

8 large ears corn (kernels cut off)

or 4 cups frozen corn

1 can (28-ounces)

crushed tomatoes

4 tsp. Worcestershire sauce

1/2 tsp. black pepper

1/2 tsp. chili powder

1/4 tsp. salt

1/8 tsp. cayenne pepper

1 medium zucchini or yellow summer squash,

thinly sliced crosswise (2 cups)

In a 6-quart Dutch oven, heat the oil over moderately high heat. Add the beef, onion and garlic and cook, stirring frequently, for 8 minutes or until browned. Lower the heat, stir in green peppers and simmer, uncovered, for 5 minutes or until peppers are tender, stirring occasionally.

Stir in corn, tomatoes, Worcestershire, black pepper, chili powder, salt, and cayenne pepper and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Add the squash, then simmer for 5 minutes longer or until the vegetables are tender.

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