Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Saucy Taco Vegetables

(25)
  0 reviews
  • 20 min prep time
  • total time
  • 11 ingredients
  • 7 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Coaxing family to eat their veggies is a thing of the past when you sauce them up taco-style.

Bake-Off® Contest 38, 1998
Christina Hurst
Atlanta, Georgia

1
tablespoon oil
2
yellow summer squash, cut into 1/4-inch-thick slices
1
large zucchini, cut into 1/4-inch-thick slices
1
medium onion, thinly sliced, separated into rings
1
large tomato, cut into 8 wedges
1/2
to 1 teaspoon dried oregano leaves
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup Old El Paso™ Taco Sauce
4
oz. (1 cup) shredded Monterey Jack cheese
Fresh cilantro sprigs, if desired

Steps

  • 1 Heat oil in 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add squash, zucchini and onion; cook and stir 5 minutes or until vegetables are crisp-tender.
  • 2 Add tomato and oregano; cook and stir 1 minute. Sprinkle with salt and pepper. Add taco sauce; cook and stir 30 seconds or until sauce begins to boil. Reduce heat to low; sprinkle with cheese. Cover; cook 2 minutes or just until cheese is melted. Garnish with cilantro.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2/3 Cup
Calories
130
% Daily Value
Total Fat
7g
11%
Saturated Fat
3g
15%
Cholesterol
15mg
5%
Sodium
350mg
15%
Total Carbohydrate
11g
4%
Dietary Fiber
3g
12%
Protein
6g
6%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
2 Vegetable; 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved

More To Explore
powered by ZergNet