Vegetable Fiesta Skillet Supper

(1)
  1 reviews
  • 25 min prep time
  • 25 min total time
  • 11 ingredients
  • 6 servings

Ingredients

1
cup chopped carrots
1/2
cup chopped onion
1
small zucchini, halved lengthwise, cut into 1/4- inch-thick slices (3/4 cup)
1
small yellow summer squash, halved lengthwise, cut into 1/4-inch-thick slices (3/4 cup)
1
(15 1/2 or 15-oz.) can kidney beans, drained, rinsed
1
(11-oz.) can vacuum-packed whole kernel corn with red and green peppers, undrained
1
(8-oz.) can tomato sauce
1/2
cup medium chunky-style picante sauce
1/4
cup water
4
teaspoons taco seasoning mix (half of 1 1/4-oz. pkg.)
4
oz. (1 cup) shredded Cheddar cheese

Directions

  1. 1 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots and onion; cook and stir 8 to 10 minutes or until vegetables are crisp-tender, adding 2 to 3 tablespoons water if necessary to prevent sticking.
  2. 2 Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat to medium-low; cover and simmer 5 to 7 minutes, stirring once. Remove from heat. Sprinkle with cheese. Cover; let stand until cheese is melted.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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