A One Pot Meal: Hearty Calabaza Stew, a Tex-Mex Recipe
This Hearty Calabaza Stew is packed full of flavor and is made in just one pot!
Servings 6
Calories 381kcal
Ingredients
- 1-2 lbs ground chuck
- 1 green and 1 red bell pepper
- 2-4 Mexican calabaza squash
- 1 onion
- 2-3 ears of corn may substitute 1 can of corn
- 1 can diced tomatoes
- 2 TB tomato paste
- 2 cup beef broth
- 1 tsp diced garlic
- 1 tsp garlic powder if all you have is powdered, just double this amount
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 bay leaves
- 1 package pasta we used quinoa pasta-- elbows, spirals,or shells work well
Instructions
- Prep Veggies: De-vein and dice peppers, dice onions.
- Shuck corn and then remove kernels from the cobs. (It's easiest to do this over a bowl to avoid corn going everywhere.) Cut the cobs in half and set aside. Don't throw them away yet!
- Cut the ends off the calabaza. Cut each squash in half lengthwise; chop into 1/2 inch slices.
- Begin adding ingredients to pot: Add onions, peppers, and diced garlic; sauté in olive oil until soft.
- Add ground beef, onion powder, garlic powder, cumin, smoked paprika and cook until beef starts to brown. (For a lighter version, pause here to drain the oil from the beef.)
- Add canned tomatoes and tomato paste.
- Add calabaza, corn cobs and bay leaves. Add pasta. Cover and reduce heat to a simmer. Leave covered and cook for 20-30 minutes. The longer everything stews together, the more intense the flavors will be.
- Remove corn cobs and bay leaves before serving.
Nutrition
Calories: 381kcal | Carbohydrates: 44g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 506mg | Potassium: 1485mg | Fiber: 7g | Sugar: 11g | Vitamin A: 27580IU | Vitamin C: 88.9mg | Calcium: 169mg | Iron: 4.8mg