Instructions: Fry bacon in 10" skillet until crisp. Remove from skillet and reserve. Add onions to skillet; cook until tender but not brown. Add zucchini, potatoes, picante sauce, sugar and cumin. Cook over medium-high heat, stirring frequently until vegetables are crisp-tender, 5-7 min. Stir in tomato and reserved bacon; heat through. Top with sour cream, if desired.

Makes 6 servings.

Note: Can also be served on flour tortillas and topped with shredded cheese.

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