Mexican Beef & Veggies

ingredients:

• 12 ounces lean ground beef (1 small package)
• 1 butternut squash, peeled, seeded and cubed (about 3 cups)
• 2 cloves garlic, minced
• 1.5 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 19 oz can diced tomatoes, undrained (used a mix with celery and onions)
• 1 medium zucchini, halved lengthwise and sliced 1/4 inch thick
• 1/4 cup water
• 2 to 3 cups hot cooked white or brown rice
• hot pepper sauce (for topping once cooked)

preparation:

1. In a large skillet cook ground beef, and squash over medium heat until beef is brown (about 10 mins). Drain off fat.

2. Put back in skilled and garlic, cumin, salt and cinnamon. Stir.

3. Stir in undrained tomatoes. Bring to boiling: reduce heat. Simmer, covered, about 8 minutes or until squash is just tender. Stir in zucchini and the water. Cover and simmer until zucchini is tender. Serve over hot cooked rice.

notes to self:

Veggies could easily be switched up, although this combo was pretty good.