.png?sc_lang=en){kind=logo}
Christina Hurst
Atlanta, Georgia
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
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
-
Step1Heat 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.
-
Step2Add 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;
© 2025 ®/TM General Mills All Rights Reserved