Cincinnati Skillet

• 1 lb ground beef
• 1 tablespoon minced garlic
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes
• 34 teaspoon cumin
• 34 teaspoon dried oregano
• 12 teaspoon cinnamon
• 4 cups thickly sliced zucchini
• 4 cups thickly sliced yellow squash
• 1 (15 ounce) jarwhole small onion, rinsed and drained
• 1 (10 ounce) package couscous, cooked

1. In a large skillet over medium-high heat, brown the ground beef with garlic.
2. Stir in the tomato sauce, tomatoes, cumin, oregano, and cinnamon.
3. Add the remaining vegetables; stir to mix well.
4. Bring to a boil; lower heat, cover, and simmer for about 10-12 minutes or until zucchini and squash are tender.
5. To serve: spoon mixture over couscous.
6. **Can substitute cooked spaghetti for the couscous, if prefered.

ground beef, garlic, tomato sauce, tomatoes, cumin, oregano, cinnamon, zucchini, onion, couscous

Taken from www.food.com/recipe/cincinnati-skillet-142767 (may not work)