Vegetable Fiesta Skillet Supper

Prep Time: 25 minutes

1 cup chopped carrots
1/2 cup chopped onion
1 small zucchini, halved lengthwise, cut into 1/4-inch-thick slices (3/4 cup)
1 small yellow summer squash, halved lengthwise, cut into 1/4- inch-thick slices (3/4 cup)
1 (15.5-oz.) can Green Giant or Joan of Arc Kidney Beans, drained, rinsed
1 (11 oz.) can Green Giant Mexicorn whole Kernel Corn, Red and Green Peppers, undrained
1 (8oz.) can tomato sauce
1/2 cup Old El Paso Medium Thick 'n Chunky Picante
1/4 cup water
4 teaspoons Old El Paso Taco Seasoning
Mix (half of 11/4-oz. pkg.)
4 oz. (1 cup) shredded Cheddar Cheese

1. Sprayer large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots and onion; cook and stir 8-10 min. or until vegetables are crisp-tender, adding 2 to 3 tablespoons water if necessary to prevent sticking.

2. Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat to medium-low; cover and simmer 5 to 7 minutes, stirring once. Remove from heat. Sprinkle with cheese. Cover; let stand until cheese is melted. 6 (1 cup) servings.

Wonderful! Even grand kids love this veggie Dish!