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Mexican Taco Stew
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An easy-to-throw-together, affordable stew that can easily feed a crowd. Excellent served over cooked brown rice.  
serves 4

Ingredients

½ pound ground beef or turkey

1 medium onion, chopped

2 garlic cloves, finely chopped

2 tablespoons taco seasoning

2 cups low sodium chicken broth

1 large zucchini or summer squash, cut into small cubes

1 15-ounce can black beans, drained and rinsed

1 14.5-ounce can diced tomatoes

1 cup frozen corn kernels

1 cup medium La Preferida salsa
Optional: Plain Greek yogurt as a topping
 

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Mexican Taco Stew
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. 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.
2. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.

Per serving: 300 calories 11g total fat, 4g saturated fat, 18g protein, 33g total carbohydrate, 5g dietary fiber, 850mg sodium
 

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