Ground Beef Veggie Stew
TAKES: 30 min. MAKES: 6 servings
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
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.