Southwest Summer Skillet

Ingredients

  • 2 teaspoons garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 cup cream cheese
  • 1 cup cream cheese
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • ½ cup cold water
  • + 26 more ingredients
    • ½ cup cold water
    • chili pepper flakes (optional, to taste)
    • 2 teaspoons chili powder
    • 2 teaspoons chili powder
    • ½ teaspoon black pepper
    • ½ teaspoon black pepper
    • 1 ½ teaspoons salt
    • 1 ½ teaspoons salt
    • 1 (15 ounce) can black beans, washed and drained
    • 1 (15 ounce) can black beans, washed and drained
    • 2 cups corn
    • 2 cups corn
    • 2 cups tomatoes, peeled and cubed
    • 2 cups tomatoes, peeled and cubed
    • 4 cups zucchini, sliced or cubed
    • 4 cups zucchini, sliced or cubed
    • 1 cup green pepper, chopped
    • 1 cup green pepper, chopped
    • 1 cup onion, chopped
    • 1 cup onion, chopped
    • 2 teaspoons garlic, minced
    • 1 lb extra lean ground beef
    • 1 lb extra lean ground beef
    • 2 tablespoons extra virgin olive oil
    • 3 cups penne pasta, uncooked
    • 3 cups penne pasta, uncooked

1 Cook penne (or your favorite pasta) according to package directions. Drain. 2 Heat olive oil in a large 14-inch skillet. Brown ground beef with garlic, onion, and pepper. 3 Add tomatoes and zucchini and simmer for 2-3 minutes until zucchini is almost tender. 4 Add corn, black beans, salt, pe...

View full recipe at SpringPad

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