Preparation:
In Dutch oven, heat oil over medium-high heat until hop. Add beef (half at a time) and brown evenly. Pour off drippings. Season with salt. Stir in salsa and broth. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/4 hours or until beef is tender. Stir in zucchini, beans and corn. Bring to a boil; reduce heat. Cover tightly and simmer 15 to 20 minutes longer or until vegetables are tender. Add corn starch mixture; cook and stir one minute or until thickened and bubbly. Serve with toppings, if desired.
Serve with corn bread and dessert of either fresh fruit and sorbet or creamy cinnamon rice pudding. |
