Saucy Taco Vegetables

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

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

Directions

  1. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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