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Southwest Zucchini Skillet
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1 pound ground beef
1/2 teaspoon salt
1/2 cup chopped onion
4-1/2 cups chopped zucchini
1 can (16 ounces) tomatoes, drained and cut up
1 cup salsa
1 can (17 ounces) whole kernel corn, drained
1 can (16 ounces) chili beans
1 cup (8 ounces) sour cream
1-1/2 cups (6 ounces) shredded cheddar cheese
In a large skillet, brown beef with salt and onion; drain. Add zucchini, tomatoes
and salsa. Cover and simmer about 20 minutes or until zucchini is crisp-tender.
Add the corn and beans; cook until heated through. Remove from the heat.
Gradually stir in sour cream; sprinkle with cheese. Cover and let stand until
cheese melts.
Yield: 6-8 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |