Ground Beef Veg­gie Stew

TAKES: 30 min. MAKES: 6 serv­ings

Simple & Delicious - - ON THE MENU -

This is a won­der­ful hearty stew to help use up all the late-sum­mer veg­gies in your gar­den. I like that it’s fill­ing enough to make a meal, and it’s good for you, too! —Court­ney Stultz, Weir, KS

1 lb. lean ground beef (90% lean) 1 Tbsp. olive oil

1 small yel­low sum­mer

squash, chopped

1 small zuc­chini, chopped

1 small sweet red pep­per, chopped 2 cans (15 oz. each) diced toma­toes 1 cup wa­ter 1 tsp. salt

¹₄ tsp. pep­per

3 Tbsp. minced fresh cilantro Re­duced-fat sour cream, op­tional

1. In a large saucepan, cook beef over medium-high heat 5-7 min­utes or un­til no longer pink, break­ing into crum­bles; drain. Set aside.

2. In the same saucepan, add the oil, squash, zuc­chini and red pep­per; cook and stir 5-7 min­utes or un­til crisp­ten­der. Add re­served beef, toma­toes, wa­ter, salt and pep­per; bring to a boil. Re­duce to a sim­mer; cook, stir­ring oc­ca­sion­ally, un­til the veg­eta­bles are ten­der, 5-8 min­utes. Stir in cilantro to serve. If de­sired, top with sour cream. 1¹ ₄ CUPS 180 cal., 9g fat (3g sat. fat), 47mg chol., 663mg sod., 9g carb. (6g sug­ars, 3g fiber), 16g pro.

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