Saturday, March 26, 2011
Ground Beef Zucchini Skillet
*1 lb. very lean ground beef (96/4)
*1 Tablespoon dried minced onion
*few dashes of salt + 1/4 teaspoon
*1 teaspoon fresh garlic, pressed or minced (1 very large clove)
*1 can (15 1/4 oz.) whole kernel corn, drained
*1 can (14.5 oz.) diced tomatoes (do not drain)
*1 jar or can (4.5 oz.) sliced mushrooms
*1 zucchini, halved lengthwise and sliced
*1 teaspoon dried basil
*1 teaspoon dried oregano
*1/4 teaspoon black pepper
*1/2 cup shredded Parmesan cheese
*optional: HEB fresh baked wheat tortillas
Cook ground beef and onion, with a few dashes of salt, over medium heat until no longer pink. During the last minute of cooking, add the garlic.
Stir in the corn, tomatoes, mushrooms, zucchini, basil, oregano, black pepper, and 1/4 tsp of salt. Cover and simmer over medium-medium/low heat for 10 minutes or until zucchini is tender.
Sprinkle with Parmesan cheese and blend.
Optional: Serve with tortillas on the side.