EATING MY EMPIRE

taco-stew-with-beans-and-squash

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Taco Stew with Beans and Squash

Taco Stew with Beans and Squash

Ingredients

  • 3 cups Taco Filling
  • 1 can (15.5 ounces) pinto beans, drained and rinsed
  • 1 large yellow squash or zucchini, cut into 3/4-inch chunks
  • Coarse salt
  • Sour cream, toasted pumpkin seeds, shredded Monterey Jack cheese, and slivered red onion, for serving (optional)

Cooking Directions

    • In a medium saucepan, combine Taco Filling, beans, squash, and 1 1/2 cups water. Bring to a boil over high heat. Reduce heat; simmer, stirring occasionally, until squash is tender, about 15 minutes. Season with salt.

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    • To serve, divide stew among four bowls; garnish with sour cream, pumpkin seeds, cheese, and onion, as desired.