Southwest Summer Skillet

"... or at least the taste of summer. Make this with home-grown zucchini, corn, peppers, and onions. Or use frozen corn and other store-bought veggies. This skillet meal is healthy and comfort food all in one. This is my own creation, developed and modified over the past several summers. I hope you enjoy."
 
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photo by BriarCraft photo by BriarCraft
photo by BriarCraft
photo by BriarCraft photo by BriarCraft
Ready In:
25mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • Cook penne (or your favorite pasta) according to package directions. Drain.
  • Heat olive oil in a large 14-inch skillet. Brown ground beef with garlic, onion, and pepper.
  • Add tomatoes and zucchini and simmer for 2-3 minutes until zucchini is almost tender.
  • Add corn, black beans, salt, pepper, and chili powder.
  • Dissolve cornstarch in cold water and then add to the skillet, stirring constantly until liquid returns to a simmer and thickens, about 1-2 minutes.
  • Reduce heat to medium-low setting. Stir in cream cheese until melted.
  • Add cooked, drained penne and stir until heated through. Taste and add more seasonings, if desired.

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RECIPE SUBMITTED BY

Member since 2003, when it was RecipeZaar.
 
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