ZUCCHINI, BEEF & RICE SKILLET

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Zucchini, Beef & Rice Skillet image

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.

Provided by PSU Lioness

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 362.7, Fat 11.5, SaturatedFat 4.5, Cholesterol 64.7, Sodium 128, Carbohydrate 39.3, Fiber 6.4, Sugar 2.5, Protein 26.2

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