Mexican Beef and Vegetables Recipe
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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)
green chilies*
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.


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