Taco Stew with Beans and Squash
Turn our Taco Filling into a chili-inspired stew in under 30 minutes.
- Total Time:
- Servings: 4
Source: Everyday Food, June 2005
- 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)
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.
To serve, divide stew among four bowls; garnish with sour cream, pumpkin seeds, cheese, and onion, as desired.