Cinco de Mayo: Taco Stew

We’ve been in a little bit of a rut lately, where we are absolutely sick of eating chicken every night and then we end up unnecessarily spending money on Chinese food or Chick Fil A every night.  We made a trip to Costco, and were like “LET’S COOK DINNER!”  I told my lovely BF that I had a great recipe for a hearty stew.  A taco stew.  He was little skeptical of it, but he ended up LOVING IT!  I personally like to crush some tortilla chips into it and he likes to serve it over rice.  Plain, it is a Paleo dish!


Mexican taco stew

½ lb lean ground beef or turkey

1 medium onion, chopped

2 garlic cloves, finely chopped

2 tbsp of gluten free taco seasoning

2 cups low sodium chicken broth

1 large zucchini or summer squash, cut into cubes

1-2 cups of salsa

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. Add meat back to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15-20 minutes. Make this the night before and reheat it the next day.


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