Calabacitas -- Mexican-Style Zucchini

• 1/4 cup butter
• 2 lbs round steaks, cut into 1-inch cubes
• 5 medium zucchini, thinly sliced
• 2 cups corn (fresh, frozen or canned is fine)
• 1 (4 ounce) can chopped green chilies
• 2 garlic cloves, peeled and minced
• 2 teaspoons salt
• 1 pinch oregano (Mexican oregano preferred)
• 1/4 teaspoon ground cumin
• 3 ounces cheddar cheese, grated (about 3/4 cup)

1. Melt butter in large skillet; add steak cubes, a few at a time and remove to a bowl as they brown.
2. Saute zucchini until slightly tender, about ten minutes.
3. Return meat to skillet; add corn, chilies, garlic, salt, oregano and cumin.
4. Cook, stirring occasionally until meat is tender, about ten minutes.
5. Add cheese; stir until blended.
6. Serve while hot.

butter, zucchini, corn, green chilies, garlic, salt, oregano, ground cumin, cheddar cheese

Taken from www.food.com/recipe/calabacitas-mexican-style-zucchini-488275 (may not work)