Mexican Beef and Vegetables
3/4 pound lean ground chuck
3 cups peeled and cubed butternut squash
1 teaspoon minced garlic
1 teaspoon cumin
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 can (10 oz.) diced tomatoes
Flour tortillas (optional)
1 medium zucchini, halved lengthwise and sliced 1/4 inch thick
1/4 cup chopped fresh cilantro
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 no longer pink.
Stir in tomatoes and green chiles; bring to a boil. Cover
skillet, reduce heat and simmer 8 minutes, until squash is just tender.
Stir in zucchini and 1/4 cup water. Cover and simmer 4
minutes more, until zucchini is tender. Stir in cilantro.
Serve with flour tortillas, if desired.