Calabacitas -- Mexican-Style Zucchini - cooking recipe

Ingredients

1/4 cup butter
2 lbs round steaks, cut into 1-inch cubes
5 medium zucchini, thinly sliced
2 cups corn (fresh, frozen or canned is fine)
1 (4 ounce) can chopped green chilies
2 garlic cloves, peeled and minced
2 teaspoons salt
1 pinch oregano (Mexican oregano preferred)
1/4 teaspoon ground cumin
3 ounces cheddar cheese, grated (about 3/4 cup)

Preparation

Melt butter in large skillet; add steak cubes, a few at a time and remove to a bowl as they brown.
Saute zucchini until slightly tender, about ten minutes.
Return meat to skillet; add corn, chilies, garlic, salt, oregano and cumin.
Cook, stirring occasionally until meat is tender, about ten minutes.
Add cheese; stir until blended.
Serve while hot.