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Saucy Taco Vegetables

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By Pillsbury Kitchens
Updated Oct 23, 2007
Bake-Off® Contest 38, 1998
Christina Hurst
Atlanta, Georgia
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Coaxing family to eat their veggies is a thing of the past when you sauce them up taco-style.

Saucy Taco Vegetables

  • Prep Time 20 min
  • Total 0 min
  • Ingredients 11
  • Servings 7
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Ingredients

  • 1 tablespoon oil
  • 2 yellow summer squash, cut into 1/4-inch-thick slices
  • 1 large zucchini, cut into 1/4-inch-thick slices
  • 1 medium onion, thinly sliced, separated into rings
  • 1 large tomato, cut into 8 wedges
  • 1/2 to 1 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
  • 4 oz. (1 cup) shredded Monterey Jack cheese
  • Fresh cilantro sprigs, if desired

Instructions

  • Step 
    1
    Heat oil in 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add squash, zucchini and onion; cook and stir 5 minutes or until vegetables are crisp-tender.
  • Step 
    2
    Add tomato and oregano; cook and stir 1 minute. Sprinkle with salt and pepper. Add taco sauce; cook and stir 30 seconds or until sauce begins to boil. Reduce heat to low; sprinkle with cheese. Cover; cook 2 minutes or just until cheese is melted. Garnish with cilantro.

Nutrition

130 Calories
7g Total Fat
6g Protein
11g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 2/3 Cup
Calories
130
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
3g
15%
Cholesterol
15mg
5%
Sodium
350mg
15%
Total Carbohydrate
11g
4%
Dietary Fiber
3g
12%
Sugars
5g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
2 Vegetable; 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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