lean ground chuck
peeled and cubed butternut squash
10 ounce can
diced tomatoes and green chilies
zucchini, halved lengthwise and sliced 1/4-inch thick
chopped fresh cilantro
Flour tortillas, (optional)
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.
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.
- Servings Per Recipe 4
- Fat, total(g)18,
- sat. fat(g)7,
- Percent Daily Values are based on a 2,000 calorie diet