Mexican taco stew

Ingredients

1/2 pound 85% lean ground beef or turkey

1 medium onion, chopped

2 garlic cloves, finely chopped
2 tablespoons taco seasoning-don't forget to check the ingredients for flour/wheat

2 cups low-sodium chicken broth
1 large zucchini or summer squash, cut into small cubes
1 (15-ounce) can no-salt-added black beans
1 (14.5-ounce) can diced tomatoes
1 cup frozen corn kernels
1 cup medium salsa

Method

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. (I like my onions to be a little crunchier than soft so I skip this step and cook the onion, garlic, and meat together for a few minute.) Add meat back to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.

Nutrition

Per serving (about 20oz/578g-wt.): 310 calories (70 from fat), 8g total fat, 2.5g saturated fat, 35mg cholesterol, 820mg sodium, 42g total carbohydrate (9g dietary fiber, 10g sugar), 20g protein