1/1 Photo of 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.
My Private Note
Units: US | Metric
- 3 cups penne pasta, uncooked
- 2 tablespoons extra virgin olive oil
- 1 lb extra lean ground beef
- 2 teaspoons garlic, minced
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 4 cups zucchini, sliced or cubed
- 2 cups tomatoes, peeled and cubed
- 2 cups corn
- 1 (15 ounce) can black beans, washed and drained
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons chili powder
- chili pepper flakes (optional, to taste)
- 1/2 cup cold water
- 1 tablespoon cornstarch
- 1 cup cream cheese
- 1Cook penne (or your favorite pasta) according to package directions. Drain.
- 2Heat olive oil in a large 14-inch skillet. Brown ground beef with garlic, onion, and pepper.
- 3Add tomatoes and zucchini and simmer for 2-3 minutes until zucchini is almost tender.
- 4Add corn, black beans, salt, pepper, and chili powder.
- 5Dissolve cornstarch in cold water and then add to the skillet, stirring constantly until liquid returns to a simmer and thickens, about 1-2 minutes.
- 6Reduce heat to medium-low setting. Stir in cream cheese until melted.
- 7Add cooked, drained penne and stir until heated through. Taste and add more seasonings, if desired.
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Nutritional Facts for Southwest Summer Skillet
Serving Size: 1 (490 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 628.1
- Calories from Fat 217
- Total Fat 24.2 g
- Saturated Fat 10.2 g
- Cholesterol 89.3 mg
- Sodium 785.1 mg
- Total Carbohydrate 76.3 g
- Dietary Fiber 14.2 g
- Sugars 8.9 g
- Protein 30.8 g