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Bake-Off® Contest 38, 1998
Atlanta, Georgia

Saucy Taco Vegetables

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

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  • prep time 20 min
  • total time
  • ingredients 11
  • servings 7
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2/3 Cup
Calories
130
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
),
Cholesterol
15mg
15%;
Sodium
350mg
350%;
Total Carbohydrate
11g
11%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
30%;
Calcium
15%;
Iron
6%;
Exchanges:
2 Vegetable; 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.