This recipe is from a Chilean friend of mine.  It looks like I printed it off in June of 2006, so I finally got around to making it.  I put it in my 6 week recipe rotation, so this whole trying new things is working!  Imagine!  The only thing I changed in this recipe was adding the Feta cheese, because we can’t have a meal in our household without cheese.  As everyone knows, everything is betta with Feta!  He he, I crack myself up. 😉  The kids ate it too, so this one’s a keeper!

Recipe:

1 lb ground chuck
1 medium onion, chopped
1-2 garlic cloves, minced
4 medium potatoes, peeled and cubed
1 medium yellow squash (I used butternut squash), peeled and cubed
2 cups frozen corn
1 cup frozen sweet peas
Salt, pepper and paprika (I used smoked Spanish paprika)
1-2 TBSP Cilantro, chopped

Brown the garlic, onion and ground chuck in a pan with a little olive oil.  Cook the meat until done, then add salt, pepper and paprika to taste (meat should look a bit reddish/brown with the paprika).  Set aside.  Meanwhile, boil the squash and potatoes together in a large pot of salted water.  When just about done, add the corn and peas to the water and boil for 2-3 minutes.  Don’t overcook the potatoes and squash as it gets too mushy.  Once done, drain most of the water from the pot and mash it all together.  Add the meat, cilantro and feta cheese.  Serve.