Skillet Squash and Zucchini with Corn

Ingredients:

• 6 slices bacon, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 yellow squash, chopped
• 3 zucchini, chopped
• 3 tbsp Contadina® tomato paste
• 1 (15.25-oz) can Del Monte® whole kernel corn, drained
• 1 (14.5-oz) can Contadina® diced tomatoes
• 1 cup College Inn® chicken broth
• 1 (4-oz) can diced green chiles
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 1/2 cups shredded pepper Jack cheese

Instructions:

1. Cook bacon in a large, deep skillet over medium heat until crisp; drain on paper towels, reserving drippings in skillet. Cook onion and garlic in hot drippings over medium heat 2 minutes. Add squash and zucchini; cook, stirring occasionally, 8 minutes or until browned. Add tomato paste; cook, stirring, 2 minutes.
2. Add corn, diced tomatoes, broth, chiles, cumin, and oregano; bring to a boil, reduce heat, and simmer 5 minutes. Sprinkle with cheese and bacon.