1 lb. ground beef
2 tsp. seasoned salt
1/4 tsp. pepper
2 tbsp. flour
1 c. whole kernel corn, drained
1 lb. zucchini, thinly sliced on the diagonal
1 c. whole tomatoes and juice
1 tbsp. wine vinegar
1/2 tsp. crushed basil

Brown meat in skillet, breaking up meat as it cooks; drain off excess fat. Stir in 1 teaspoon of the salt, pepper and flour. Scatter corn over meat; place zucchini slices over corn. Break up tomatoes with fork and pour over mixture. Sprinkle with vinegar, basil and remaining salt. Cover and simmer for 15 to 20 minutes. Garnish with sour cream or grated Monterey Jack cheese, if desired. About 5 servings.