June 20, 2017
Comfort Food, Dinner, Main Dish,
Chili, Soups/Stews, Beef, Stewing Beef, Vegetables, Southwest, Budget-Friendly, Easy/Beginner Cooking, Sunday Dinner, Skillet, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Canned Tomatoes, Zucchini more
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"This goes well with corn bread. It also freezes well."
Sauté beef lightly in large skillet in small amount of oil or with cooking spray.
Add onions and garlic and cook about 5 minutes.
Add chilies, then add zucchini, toss, and cook until just tender.
Chop tomatoes and add.
Heat to a simmer. Mixture should be soupy. Add water if needed. Add seasoning towards the end of the cooking time.
Serve in soup bowls with 1 1/2 tablespoons of the cheese on top of each.
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