Sante Fe Skillet

Here's another favorite summer dish to use up all that garden fresh zucchini we seem to end up with.

3/4 to 1 pound extra lean ground beef
salt & pepper to taste
1 medium onion, sliced into rings and quartered
2 medium zucchini, halved lengthwise and sliced into 1/4" slices
1 cup medium chunky salsa (or picante sauce)
1 cup shredded cheddar cheese
tortilla chips

First crumble the ground beef in a skillet and brown over medium-high heat (with salt & pepper to taste). Drain any fat from meat. If you have a super hot stove, you may want to turn the heat down to medium at this point. Add onions, zucchini, and salsa, then cook and stir for 5 minutes, or until zucchini is crisp-tender. Remove skillet from heat and top with cheddar cheese.

This will generally make four servings, and it'll stretch further if you serve it with spanish/mexican rice. We prefer to eat it with Tostitos Hearty Gold tortilla chips, but it's also good with other chips, in tortillas, or all by itself.

On days when we're not feeling like eating much meat, I reduce the ground beef to 1/2 pound or less and reduce the salsa to about 2/3 cup.