Ground Beef Corn and Squash Skillet

Name: Ground Beef Corn and Squash Skillet
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 pound ground beef (80/20); 1/2 cup diced white onion; 1 teaspoon garlic powder; 1/4 teaspoon kosher salt; 2 cups 1/4-inch-thick yellow squash half-moon slices (1 small squash); 2 cups 1/4-inch-thick zucchini half-moon slices (1 zucchini); 1 cup fresh corn kernels (from 2 ears of corn)

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

This is one of my favorite Navajo dishes that I grew up having in the fall to celebrate the harvests. It’s a simple dish but packed with lots of flavor. Growing up we had a little backyard garden, and my mom would make this. It’s still one of my favorite food memories and it pairs well with freshly made tortillas.

Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Ingredients

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1 pound ground beef (80/20)

1/2 cup diced white onion

1 teaspoon garlic powder

1/4 teaspoon kosher salt

2 cups 1/4-inch-thick yellow squash half-moon slices (1 small squash)

2 cups 1/4-inch-thick zucchini half-moon slices (1 zucchini)

1 cup fresh corn kernels (from 2 ears of corn)

Directions

Watch how to make this recipe.

Cook the ground beef in a medium skillet over medium heat, stirring occasionally, until browned, 5 to 7 minutes. Drain most of the grease, but keep about 1 teaspoon in the skillet. Add the onion, garlic powder and salt and cook until the onion starts to turn translucent, 3 to 4 minutes. Add the squash and zucchini, cover and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the corn, cover and cook, stirring occasionally, until the corn is tender and the mixture is heated through, about 10 minutes more.
Spoon into bowls and enjoy.