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.) ⓘ
Instructions
- In a 6-quart Dutch oven, heat the oil over moderately high heat.
- Add the beef and cook, stirring frequently, for 8 minutes or until browned.
- Lower heat; stir in green pepper, onion and garlic and simmer, uncovered, for 5 minutes, stirring occasionally.
- Stir in tomatoes, corn, Worcestershire, pepper, chili powder and cayenne and bring to boil.
- Lower the heat; cover and simmer 15 minutes.
- Add the squash; simmer 5 minutes longer or until vegetables are tender.
- Any extras may be frozen up to a month.
- Makes 6 servings.
Nutrition & Diet Analysis (per serving)
470
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).