Name: Ground Beef Veggie Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 pound lean ground beef (90% lean) -; 1 tablespoon olive oil -; 1 small yellow summer squash, chopped -; 1 small zucchini, chopped -; 1 small sweet red pepper, chopped -; 2 cans (15 ounces each) diced tomatoes -; 1 cup water -; 1 teaspoon salt -; 1/4 teaspoon pepper -; 3 tablespoons minced fresh cilantro -; Reduced-fat sour cream, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Ground Beef Veggie Stew

1. 1 pound lean ground beef (90% lean) -

2. 1 tablespoon olive oil -

3. 1 small yellow summer squash, chopped -

4. 1 small zucchini, chopped -

5. 1 small sweet red pepper, chopped -

6. 2 cans (15 ounces each) diced tomatoes -

7. 1 cup water -

8. 1 teaspoon salt -

9. 1/4 teaspoon pepper -

10. 3 tablespoons minced fresh cilantro -

11. Reduced-fat sour cream, optional -

How to cook deliciously - Ground Beef Veggie Stew

1. Stage

In a large saucepan, cook beef over medium-high heat until no longer pink, 5-7 minutes; crumble meat; drain. Remove from pan; set aside.

2. Stage

In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro just before serving. If desired, top with sour cream.