Zucchini, Beef & Rice Skillet

I found this on Readyseteat.com and made it for dinner one night. My husband loved it so much that he said (and I quote), "I think I could eat that for dinner every week!" I changed a few things from the original, but the changes were very enthusiastically received.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  lb lean ground turkey (or lean ground beef)
• 1  medium zucchini, cut into coins and quartered
• 1  medium  yellow squash, cut into coins and quartered
• 1⁄2 cup onion, finely chopped
• 1⁄2 teaspoon salt (optional)
• 1 (15 ounce) can  diced tomatoes with onion and garlic (Del Monte makes them)
• 1 (15 ounce) can black beans, rinsed and drained
• 1  cup brown rice, cooked according to package instructions (need 2 cups of cooked rice, total)
• 3⁄4 cup monterey jack cheese, shredded

Directions

1. Cook turkey in large skillet over Medium heat until no longer pink; crumble and drain.
2. Add zucchini, squash and onion; cook until onion is tender (about 5 minutes). Reduce heat to Medium-Low.
3. Drain juices from tomatoes into the skillet. Add black beans and stir.
4. Place tomatoes on cutting board and chop until they are finely diced; add to skillet and stir. Increase heat to Medium again.
5. Cover and simmer for about 20 minutes or until tomatoes start to break down.
6. Stir in cooked rice.
7. Sprinkle with cheese, cover and allow cheese to melt before serving.