Tex-Mex skillet with mild green chiles, tomatoes, and zucchini

• Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
• Peel and coarsely chop enough onion to measure 1 cup [2 cups]; set aside ¼ cup [½ cup] for garnish.
• Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 

In a large frying pan [large sauce pot] over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add your protein, the zucchini, Tex-Mex seasoning blend, and ¾ cup [1½ cups] onion and season with salt and pepper. Cook, stirring and breaking up the ground meat until your protein is lightly browned but not yet cooked through and the vegetables start to soften, 3 to 5 minutes. 

While your protein is browning, prepare the remaining garnishes.

• Cut the grape tomatoes in half.
• Cut the lime into wedges. [Cut 1 lime into wedges; save the remaining lime for another use.]

To the pan [pot] with your protein, add the diced fire-roasted tomatoes, green chiles, and ½ cup [¾ cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until your protein is cooked through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the Tex-Mex skillet to individual bowls and garnish with the grape tomatoes, pumpkin seeds, and remaining chopped onion. Serve with the lime wedges.