- 1 pound ground beef
- 1 tablespoon vegetable oil
- 3 medium yellow squash, sliced
- 1 small yellow onion, sliced
- 1 (14.5 ounce) can diced tomatoes, drained
- 1/2 cup water
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 dash garlic powder
- salt and pepper to taste
- In a large skillet over medium heat, cook the ground beef until evenly brown. Drain, and set aside.
- Heat the oil in the skillet over medium heat. Mix in the squash and onion, and saute until tender.
- Mix the tomatoes and water into the skillet. Season with chili powder, cumin, garlic powder, salt, and pepper. Bring the mixture to a boil. Cover skillet, reduce heat to low, and simmer 30 minutes, stirring occasionally.
03/04/2017
recipepes.com
spanish squash, recipe
PT15M
PT1H
5
455 calories
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