A hearty stew full of bright and flavorful veggies!

1 pound lean ground beef
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

Original recipe found at: www.tasteofhome.com

  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 oil, squash, zucchini and red pepper; cook and stir 5-7 minutes or until crisp-tender. Add beef, tomatoes, water, salt and pepper; bring to a boil.
  3. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes.
  4. Stir in cilantro to serve.
  5. If desired, top with sour cream.
  6. Serve with Multigrain Mini Croccantini crackers.
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