Mexican Beef and Vegetables

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Makes: 4  servings Start to Finish 25 mins

Ingredients

  • 3/4 pound  lean ground chuck
  • 3 cups  peeled and cubed butternut squash
  • 1 teaspoon  minced garlic
  • 1 teaspoon  ground cumin
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  ground cinnamon
  • 1 10 ounce can diced tomatoes and green chilies
  • 1 medium zucchini, halved lengthwise and sliced 1/4-inch thick
  • 1/4 cup  water
  • 1/4 cup  chopped fresh cilantro
  • Flour tortillas, (optional)

Directions

1. Heat a large skillet over medium-high heat 1 minute. Add beef, squash, garlic, cumin, salt and cinnamon. Cook 3 to 4 minutes, stirring frequently, until beef is cooked through.

2. Stir in tomatoes and green chilies; bring to a boil. Cover skillet, reduce heat and simmer 8 minutes or until squash is just tender. Stir in zucchini and 1/4 cup water. Cover and simmer 4 minutes more or until zucchini is tender. Stir in cilantro. Serve with flour tortillas, if desired. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)290,
  • Fat, total(g)18,
  • chol.(mg)64,
  • sat. fat(g)7,
  • carb.(g)17,
  • fiber(g)4,
  • pro.(g)17,
  • sodium(mg)639,
  • Percent Daily Values are based on a 2,000 calorie diet
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