RECIPE
Mexican Casserole
Carne con elote y calabaza
Who doesn't love a good homecooked meal?
Lately, I have been getting more into cooking and less into eating out. This meal is easy to make and healthy too.
My mom makes the carne con elote y calabaza and it is so yummy. This is her recipe.
Mexican Beef Stew with Zucchini and Corn
Makes about 5 heaping servings
Ingredients:
1.5 pounds of stew beef
1 15.25 oz. can of corn (you can add another can if you wish to make more portions)
1 16 oz jar of Herdez Salsa Verde - Mild (or if you don't want any heat at all, substitute with one 12 oz. can of tomato paste)
Half a white onion, chopped into small pieces
one cube Knorr chicken bullion
Fajita seasoning to taste
salt to taste
one or two large zucchini (I used one. Add more veggies for more servings)
In a large casserole brown the stew beef with the onion. Once the beef is fully cooked, add the (drained) can of corn, and mix it up.
Then add the zucchini and stir all together. Add the jar of salsa and the cube of Knorr. Mix well. Keep stirring until it boils.
Once you bring it to a boil, reduce heat and cook for about 5 minutes with the lid on the casserole.
Test doneness of zucchini by tasting a piece and making sure it's tender. Once tender, then your casserole is done!
Brown the beef
Add Zucchini and Corn
Perfect, hearty meal for fall!! Provecho!
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