Indian Corn Slaw

• 1 Tbsp. vegetable oil
• 1 1/2 lb. lean ground beef
• 1 1/2 c. sweet green pepper, chopped
• 1 1/2 c. yellow onion, chopped
• 2 cloves garlic, minced
• 4 c. whole kernel corn
• 14 to 16 oz. crushed tomatoes
• 4 tsp. Worcestershire sauce
• 1/2 tsp. each: black pepper and chili powder
• 1/4 tsp. salt
• 1/8 tsp. cayenne pepper
• 1 medium-sized zucchini or yellow summer squash, thinly sliced crosswise (2 c.)

1. In a 6-quart Dutch oven, heat the oil over moderately high heat.
2. Add the beef and cook, stirring frequently, for 8 minutes or until browned.
3. Lower heat; stir in green pepper, onion and garlic and simmer, uncovered, for 5 minutes, stirring occasionally.
4. Stir in tomatoes, corn, Worcestershire, pepper, chili powder and cayenne and bring to boil.
5. Lower the heat; cover and simmer 15 minutes.
6. Add the squash; simmer 5 minutes longer or until vegetables are tender.
7. Any extras may be frozen up to a month.
8. Makes 6 servings.

vegetable oil, lean ground beef, sweet green pepper, yellow onion, garlic, whole kernel corn, tomatoes, worcestershire sauce, black pepper, salt, cayenne pepper, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000028 (may not work)