New Mexico Green Chili Zucchini

6
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"This goes well with corn bread. It also freezes well."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (373.5 g)
  • Calories 292.7
  • Total Fat - 20.1 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 163.3 mg
  • Sodium - 237.9 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 3.9 g
  • Sugars - 7.6 g
  • Protein - 16.5 g
  • Calcium - 491.7 mg
  • Iron - 5.1 mg
  • Vitamin C - 40.3 mg
  • Thiamin - 0.2 mg

Step 1

Sauté beef lightly in large skillet in small amount of oil or with cooking spray.

Step 2

Add onions and garlic and cook about 5 minutes.

Step 3

Add chilies, then add zucchini, toss, and cook until just tender.

Step 4

Chop tomatoes and add.

Step 5

Heat to a simmer. Mixture should be soupy. Add water if needed. Add seasoning towards the end of the cooking time.

Step 6

Serve in soup bowls with 1 1/2 tablespoons of the cheese on top of each.

Tips & Variations


No special items needed.

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