Ground Beef Veggie Stew

• 1 pound lean ground beef (90% lean)
• 1 tablespoon olive oil
• 1 small yellow summer squash, chopped
• 1 small zucchini, chopped
• 1 small sweet red pepper, chopped
• 2 cans (15 ounces each) diced tomatoes
• 1 cup water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh cilantro
• Reduced-fat sour cream, optional

1. In a large saucepan, cook beef over medium-high heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from pan; set aside.
2. In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro to serve. If desired, top with sour cream.

ground beef, olive oil, summer, zucchini, sweet red pepper, tomatoes, water, salt, pepper, fresh cilantro, sour cream

Taken from www.tasteofhome.com/recipes/ground-beef-veggie-stew/ (may not work)