Categories: Soups and Stews

Ingredients

• 1 lb ground beef sirloin
• 1 cup chopped green bell pepper
• 2 cans (14.5 oz each) Mexican-style stewed tomatoes with jalapeño peppers, garlic and onion, undrained, chopped
• 1 can (8 oz) no-salt-added tomato sauce
• 3/4 cup fat-free beef broth
• 1 bag (16 oz) frozen stew vegetables
• 1/8 teaspoon salt

Directions

1. In 4-quart Dutch oven, cook beef and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2. Add tomatoes, tomato sauce and broth; heat to boiling. Stir in vegetables and salt. Reduce heat. Cover; simmer 30 minutes or until vegetables are tender

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