Garden Skillet Supper
2 large garden tomatoes
1-2 pounds lean ground beef
1 onion, chopped
1 teaspoon kosher salt
1 tablespoon dried parsley flakes
1/4 teaspoon pepper
1-2 yellow squash, sliced
1-2 bell peppers, chopped
Place tomatoes on foil-lined baking sheet and put in oven under broiler for five to eight minutes. In large skillet over medium high heat, place ground beef and onion. Chop and stir with wooden spoon until beef is fully browned and onion is tender and translucent, about 10 minutes. Drain grease.
Remove tomatoes from oven while ground beef is cooking and set aside to cool slightly. Once cooled, carefully peel skin off and slice into large wedges. Add tomatoes to ground beef and onions in skillet and continue cooking over medium high heat. Add salt, parsley and black pepper. Stir well and cook for about 10 minutes. Add in squash and bell pepper. Stir well. Cook until squash is lightly translucent and bell pepper is just tender, about 10 more minutes.
Serve over macaroni noodles or rice.