Don’t knock it till you’ve tried it, kids! My children are understandably weary of all the squash and zucchini coming out of the garden. They were none too pleased when they saw this concoction in the skillet, but were willing to give it a try when I dubbed it an experiment.
You see, when mommy experiments in the kitchen, we all give it a test drive and then they get to vote on whether I make it again. Something about democracy ’round the table gets them all fired up. Works for me!
This quick skillet meal was a winner! Everyone agreed that the taco flare disguised the squash and zucchini quite nicely. 😉 It’s a cinch to throw together, too.
Taco Squash Skillet
- 1 pound ground beef
- ¼ cup chopped onion
- 1 package taco seasoning
- 1/2 cup (or so) water
- 3-4 cups chopped summer squash and or zucchini
- 1 cup shredded cheese
- sour cream
In a large, heavy skillet, brown the ground beef with the onion. Drain. Add taco seasoning and water. Add squash and/or zucchini. Simmer, covered, over medium-low heat for 10-15 minutes, stirring occasionally.
Remove from the heat. Sprinkle with cheese. Return lid until cheese melts.
Serve topped with salsa and sour cream.
*** I used cheddar cheese, but colby-jack or Mexican blend would be fabulous, too.
*** I make my own taco seasoning with a “little of this, little of that.” Here are a few seasoning mixes to try.
- Homemade Taco Seasoning from Lynn’s Kitchen Adventures
- Homemade Taco Seasoning from My Blessed Life
- Homemade Taco Seasoning from Pocket Change Gourmet
- Homemade Taco Seasoning Mix from Simply Sugar & Gluten Free
- Homemade Taco Seasoning Mix from Heavenly Homemakers
Do you like to experiment in the kitchen or are you a by the book cook?