Saturday, October 10, 2009

BEEF AND ZUCCHINI SKILLET

1 lb lean ground beef
1/2 medium onion, chopped
2 small hot peppers, seeded and chopped
1 large cubed zucchini, peeled and diced
2 large tomatoes, diced
2 carrots, sliced
1 small can V-8 Juice

In a large skillet cook the ground beef, onion and peppers until the meat is no longer pink and the peppers are soft. Pour the mixture into a colander to drain. Using a paper towel wipe the skillet. Return the meat mixture to the skillet. Add the carrots and juice. Bring to a boil and lower heat to simmer. When the carrots start to get tender, add the zucchini and tomatoes. Simmer until the vegetables are tender.

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