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Mexican Taco Stew




Source of Recipe


Donna Rollison


Recipe Introduction


From an Android app by Whole Foods


List of Ingredients




2 garlic cloves, finely chopped
1/2 lb ground beef or turkey
1 medium onion, chopped
2 Tbls taco seasoning (gluten-free)
2 cups chicken broth
1 large zucchini or summer squash, cut into small cubes
1 (15-oz) can black beans
1 (14.5-oz) can diced tomatoes
1 cup frozen corn kernels
1 cup medium salsa

Recipe



Brown meat in a large pot over medium high heat.

Drain, remove and set aside.

In the same pot, sauté onion and garlic until onion is translucent.

Add meat back to pot and sprinkle mixture with taco seasoning to blend.

Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.

Author's Note: An easy-to-throw-together, affordable stew that feeds a crowd for about $3.11 per serving. Top bowlfuls of this beefy tomato and corn stew with dollops of dairy free sour cream substitute and spoonfuls of your favorite salsa.

Nutritional Info:Per serving (about 21oz/603g-wt.): 300 calories (100 from fat), 11g total fat, 4g saturated fat, 18g protein, 33g total carbohydrate (5g dietary fiber, 9g sugar), 40mg cholesterol, 910mg sodium