Mexican Beef and Vegetables 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. AUTHOR: B.J. |
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