Garden Skillet
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
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