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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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... or at least the taste of summer. Make this with home-grown zucchini, corn, peppers, and onions. Or use frozen corn and other store-bought veggies. This skillet meal is healthy and comfort food all in one. This is my own creation, developed and modified over the past several summers. I hope you enjoy. Ingredients:
3 cups penne pasta, uncooked |
2 tablespoons extra virgin olive oil |
1 lb extra lean ground beef |
2 teaspoons garlic, minced |
1 cup onion, chopped |
1 cup green pepper, chopped |
4 cups zucchini, sliced or cubed |
2 cups tomatoes, peeled and cubed |
2 cups corn |
1 (15 ounce) can black beans, washed and drained |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
2 teaspoons chili powder |
chili pepper flakes (optional, to taste) |
1/2 cup cold water |
1 tablespoon cornstarch |
1 cup cream cheese |
Directions:
1. Cook penne (or your favorite pasta) according to package directions. Drain.
2. Heat olive oil in a large 14-inch skillet. Brown ground beef with garlic, onion, and pepper.
3. Add tomatoes and zucchini and simmer for 2-3 minutes until zucchini is almost tender.
4. Add corn, black beans, salt, pepper, and chili powder.
5. Dissolve cornstarch in cold water and then add to the skillet, stirring constantly until liquid returns to a simmer and thickens, about 1-2 minutes.
6. Reduce heat to medium-low setting. Stir in cream cheese until melted.
7. Add cooked, drained penne and stir until heated through. Taste and add more seasonings, if desired.
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