El Paso Saucy Vegetables
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, sep arated 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
8-ounce jar Old El Paso Taco Sauce
1 cup shredded Monterey Jack cheese
Cilantro sprigs for garnish
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. 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 and sprinkle with cheese. Cover and cook 2 minutes, just until cheese is melted. Garnish with cilantro
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, sep arated 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
8-ounce jar Old El Paso Taco Sauce
1 cup shredded Monterey Jack cheese
Cilantro sprigs for garnish
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. 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 and sprinkle with cheese. Cover and cook 2 minutes, just until cheese is melted. Garnish with cilantro