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Gallery Taco Stew with Beans and Squash Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 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)
Gallery Taco Stew with Beans and Squash
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Gallery
Taco Stew with Beans and Squash
Taco Stew with Beans and Squash
Taco Stew with Beans and Squash
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Recipe Summary
prep: 10 mins total: 25 mins
Servings: 4
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Servings: 4
4
Ingredients
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)
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.
To serve, divide stew among four bowls; garnish with sour cream, pumpkin seeds, cheese, and onion, as desired.
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Add Rating & Review
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All Reviews for Taco Stew with Beans and Squash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Taco Stew with Beans and Squash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
