Mexican-Style Taco Stew

Mexican-Style Taco Stew

Rated:
Recipe Rating: 3.96448
Serves 4
An easy-to-throw-together, affordable stew that feeds a crowd. Top bowlfuls of this beefy tomato and corn stew with dollops of sour cream and spoonfuls of your favorite salsa.
Ingredients: 
  • 1/2 pound 85% lean ground beef or turkey
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons taco seasoning (gluten-free)
  • 2 cups low-sodium chicken broth
  • 1 large zucchini or summer squash, cut into small cubes
  • 1 (15-ounce) can no-salt-added black beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup frozen corn kernels
  • 1 cup medium salsa
Method: 
Heat a large pot over medium heat. Add meat and cook, stirring occasionally, until browned, about 10 minutes. Use a slotted spoon to transfer cooked meat to a plate and set aside. In the same pot, cook onion and garlic until onion is translucent, about 6 minutes. Add meat back to pot and sprinkle mixture with taco seasoning to blend. Add broth, squash, beans, tomatoes, corn and salsa and simmer, covered, stirring occasionally, until the vegetables are cooked through and the mixture is thickened, 15 to 20 minutes.
Nutritional Info: 
Per Serving: 310 calories (70 from fat), 8g total fat, 2.5g saturated fat, 35mg cholesterol, 820mg sodium, 42g carbohydrates, (9 g dietary fiber, 10g sugar), 20g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.