Indian Corn Slaw

Name: Indian Corn Slaw
Ingredients: 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.)

12 ingredients

8 steps

Ingredients

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.)

Directions

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.