Beef and Tomato Stew
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Here's how to streamline the preparation time of this dish. If you're using fresh corn, shuck it and cut the kernels from the cob before you start the recipe; peel and chop the onion and mince the chili pepper while the beef browns; prepare the tomatoes and squash while the onion and chili cook. You can make this dish ahead and refrigerate it for up to 3 days, or freeze it. If you like an extra spicy stew, substitute 1 or 2 minced serrano chilies for the milder canned chili pepper. INGREDIENTS 2 tablespoons vegetable oil 1 pound lean ground beef 1 medium-size yellow onion, peeled and finely chopped 1 canned green chili, seeded and minced 2 cups cut fresh sweet corn OR 1 package (10-ounces) frozen whole-kernel corn 2 small zucchini or yellow squash, cut into 1/2-inch slices (about 3/4 pound) 4 medium-size ripe or green tomatoes, peeled and cut into 1-inch pieces 1/2 teaspoon cumin 1/2 teaspoon dried oregano, crumbled 1 teaspoon salt Heat the oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Cook the beef, uncovered, stirring frequently, for 5 minutes, or until browned. Add the onion and chili, and cook, uncovered, for 5 more minutes, or until the onion is soft. Add the corn to the skillet (if you use frozen corn, put the frozen block into the skillet and break it up with a fork), then the zucchini, tomaotes, cumin, oregano, and salt. Simmer, uncovered, for 15 minutes, stirring occasionally. Serve in soup bowls.