L.R. Sourthwest zucchini skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
Directions
1 lb. ground venison1 tsp. salt1/2 cup chopped onion6 cups chopped zucchini2 cups canned tomatoes, cut up1 cup salsa2 cups frozen corn1-16 oz. can chili beans1 tsp. garlic powder1 tsp. ground cumin1 cup fat- free sour cream1 1/2 cups shredded cheddar cheese
In a large skillet or kettle, brown the meat with salt and onion. Add zucchini, tomatoes and salsa. Cover and simmer about 20 minutes or until zucchini is crisp-tenderr. Add the corn, beans and seasonings; cook until heated through. Remove from the heat. Stir in sour cream; sprinkle with cheese. Cover and let stand until cheese melts. Makes 11-1 cup servings.
Number of Servings: 11
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Number of Servings: 11
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Nutritional Info Amount Per Serving
- Calories: 265.4
- Total Fat: 8.8 g
- Cholesterol: 46.5 mg
- Sodium: 819.4 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 7.0 g
- Protein: 19.0 g
Member Reviews
-
WADDLEWALK
Made this recipe for dinner last night. Quick and easy, the family loved it. I used 96 % lean ground beef instead of venison and used Bush's Chili Beans, only 90 calories for 1/2 cup and 0.5 grams fats. Also used 1 can lower sodium corn instead of frozen corn. Thanks for a great easy recipe. - 8/5/09