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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A great recipe to help use up that bounty of squash. Very good. For those of us who enjoy a hint or more of heat to our food, this recipe would be perfect for experimenting with your favorites herbs and spices. Ingredients:
1 lb ground beef |
28 ounces crushed tomatoes, undrained |
28 ounces diced tomatoes, undrained |
15 1/4 ounces whole kernel corn, undrained |
1 yellow squash, sliced |
1 zucchini, sliced |
2 potatoes, peeled and cubed |
1 tablespoon seasoning salt |
1 tablespoon ground black pepper |
Directions:
1. Cook the ground beef in a large skillet over medium heat until evenly browned; drain.
2. Mix the crushed tomatoes with liquid, diced tomatoes with liquid, corn with liquid, yellow squash, zucchini, and potatoes into the skillet with the beef.
3. Season with seasoning salt and pepper.
4. Bring the mixture to a boil, adding water as needed to cover the ingredients.
5. Reduce heat, and simmer 20 minutes, or until the potatoes are tender.
6. Drain to serve.
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