Vegetales
Vegetables

1 1/2 pounds beef steak, cubed
2 cups whole kernel corn
2 tablespoons shortening
1/2 cup chopped green chile
1/2 cup water, approximately
2 teaspoons garlic salt
5 medium zucchini squash, diced
1 teaspoon salt
1 medium onion, sliced and seperated into rings
1 cup grated Monterey Jack cheese
2 tablespoons shortening

1. Brown beef in shortening 
in a large skillet 
at medium-high heat.
Reduce heat and add water 
to beef. 
Cover and simmer at low heat 
until tender. 
Add more water if necessary.

2. Add remaining ingredients, 
except cheese, 
to beef and cook at medium heat 
until squash is tender. 
Garnish with cheese before serving.
 

* Varied amounts may be used.