Indian Corn Slaw - cooking recipe

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.)

Preparation

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.