Beefandzucchinidish Recipes

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ZUCCHINI BEEF SKILLET



Zucchini Beef Skillet image

This is a speedy summer recipe that uses up those abundant garden goodies: Zucchini, tomatoes and green peppers. -Becky Calder, Kingston, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 teaspoons chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini, cut into 3/4-inch cubes
2 large tomatoes, chopped
1/4 cup water
1 cup uncooked instant rice
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, crumble beef and cook with onion and pepper over medium-high heat until no longer pink, 5-7 minutes; drain., Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.

Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 749mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 32g protein.

GROUND BEEF ZUCCHINI SKILLET



Ground Beef Zucchini Skillet image

"My mom gave me this recipe when I was searching for other entrees with ground beef and veggies that my kids would eat," writes Carol Kurpjuweit of Humansville, Missouri. "It's great with garlic bread."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 pound ground beef
1 tablespoon dried minced onion
1 teaspoon minced garlic
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium zucchini, halved and sliced
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, zucchini, mushrooms, basil, oregano, salt and pepper. Cover and simmer for 10-15 minutes or until heated through and zucchini is tender. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 213 calories, Fat 9g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 585mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.

BEEF AND ZUCCHINI ENCHILADAS



Beef and Zucchini Enchiladas image

Much as we like meat, enchiladas can't make it on beef alone. That's why we stuffed these with zucchini and onions, cream cheese and key spices.

Provided by My Food and Family

Categories     Home

Number Of Ingredients 24

1 lb. ground beef
2 medium zucchini, grated
1/2 medium onion, diced
2 cloves garlic
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. pepper
1/2 tsp. ground cumin
1/4 tsp. dried oregano leaves
4 oz. (1/2 8 oz. pkg) PHILADELPHIA Cream Cheese, softened
12 corn tortilla s
Olive or vegetable oil to heat tortillas
Enchilada Sauce
1 can (15 oz.) tomato sauce
1 Tbsp. adobo sauce
1/2 tsp. pepper
1/2 tsp. ground cumin
1/2 tsp. dried oregano leaves
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. Toppings
1/2 cup chopped fresh cilantro
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup sliced green onion s

Steps:

  • Heat oven to 450°. Combine beef, zucchini onion and garlic in a large skillet over medium heat. Cook for 5 minutes, breaking apart meat. Add chili powder, paprika, pepper, cumin and oregano. Mix well and continue to cook until meat has browned and most of the liquid has evaporated. Add cream cheese and melt in. Continue to cook until mixture has thickened.
  • Add all ingredients for enchilada sauce to a medium saucepan. Mix well and bring to a boil. Simmer for 5 minutes.
  • Heat a skillet for tortillas over medium-high heat. Add about ½ teaspoon of oil and heat 1 tortilla on each side until lightly browned. Continue cooking tortillas until are cooked. Spoon beef filling evenly between corn tortillas. Roll and place seam side down in a greased casserole dish. Spoon over enchilada sauce and sprinkle on cheese. Bake at 450° for about 10 minutes, or until cheese is melted.
  • Garnish with fresh cilantro, cheese and green onions before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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