Saucy Taco Vegetables

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

  • 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
  • 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
    (
    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.
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