Friday, April 30, 2010

Beef Taco Skillet and Sauteed Zucchini

Beef Taco Skillet
1 lb. ground beef
1 (10 oz) can tomato soup
1/2 C salsa
1/2 C water
6 corn tortillas, cut into bite sized pieces
1/2 C cheddar cheese, shredded

In a skillet brown ground beef, add beef, soup, salsa, water and tortillas. Heat to a boil then reduce heat and simmer 5 minutes. Stir and top with cheese.

Sautéed Zucchini
4 zucchini, sliced
1 Tbsp oil
Salt and pepper to taste

Heat oil in large frying pan. Add thinly sliced zucchini and sauté until desired tenderness is reached. Add salt and pepper to taste.

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