Garden Skillet

Name: Garden Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6-8 servings.
Ingredients: 2 pounds ground beef; 3 medium zucchini, julienned; 4 medium carrots, julienned; 1 can (14 ounces) bean sprouts, drained; 1 medium onion, cut into thin wedges; 3/4 cup julienned green pepper; 1 medium tomato, cut into wedges; 1 garlic clove, minced; 1 teaspoon salt; 1 teaspoon ground cumin

As part of our final exam in a gourmet cooking class, we had to improve upon an existing recipe and serve it to the other students. This was my class-approved creation. --GaleLynn Peterson, Long Beach, California

Ingredients

2 pounds ground beef
3 medium zucchini, julienned
4 medium carrots, julienned
1 can (14 ounces) bean sprouts, drained
1 medium onion, cut into thin wedges
3/4 cup julienned green pepper
1 medium tomato, cut into wedges
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the zucchini, carrots, bean sprouts, onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender. Add the tomato, garlic, salt and cumin. Cook 2 minutes longer or until heated through.

To give the Garden Skillet a little more heat, toss in strips of jalapeno peppers and serve with taco sauce on the side.