1 1/2 lbs. boneless chuck cut into 3/4 inch pieces
2 tbsp. flour
1/2 tsp. cumin
1/4 tsp. ground red pepper
1/2 c. chopped onion
2 c. hot water
1 1/2 tsp. instant beef bouillon granules
1 (14 1/2 oz.) can Mexican style stewed tomatoes
1 (10 oz.) pkg. frozen whole kernel corn, defrosted
1 sm. zucchini, cut into thin slices

Combine flour, cumin and red pepper. Dredge beef pieces in mixture. Combine beef and onion in 2 1/2 quart microwave safe casserole. Microwave on High for 6 minutes, stirring once.

Stir in hot water, bouillon granules and tomatoes; continue cooking, covered, on High 6 to 8 minutes or until mixture boils. Stir well.

Reduce power to medium (50%) cover and continue cooking 25 to 27 minutes. Stir well and allow to stand, covered, 5 minutes.

Stir in corn and zucchini. Cover and microwave on High 4 to 6 minutes or until vegetables are tender. Stir well; allow to stand, covered, 5 minutes. Makes 4 servings.