Taco Stew With Beans And Squash Recipe

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)

Preparation

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.