Southwest Summer Skillet

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 cups penne pasta, uncooked
• 2 tablespoons extra virgin olive oil
• 1 lb extra lean ground beef
• 2 teaspoons garlic, minced
• 1 cup onion, chopped
• 1 cup green pepper, chopped
• 4 cups zucchini, sliced or cubed
• 2 cups tomatoes, peeled and cubed
• 2 cups corn
• 1 (15 ounce) can black beans, washed and drained
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 teaspoons chili powder
• chili pepper flakes (optional, to taste)
• 1/2 cup cold water
• 1 tablespoon cornstarch
• 1 cup cream cheese

Recipe

• 1 cook penne (or your favorite pasta) according to package directions. drain.
• 2 heat olive oil in a large 14-inch skillet. brown ground beef with garlic, onion, and pepper.
• 3 add tomatoes and zucchini and simmer for 2-3 minutes until zucchini is almost tender.
• 4 add corn, black beans, salt, pepper, and chili powder.
• 5 dissolve cornstarch in cold water and then add to the skillet, stirring constantly until liquid returns to a simmer and thickens, about 1-2 minutes.
• 6 reduce heat to medium-low setting. stir in cream cheese until melted.
• 7 add cooked, drained penne and stir until heated through. taste and add more seasonings, if desired.