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!
Course Main Course
Cuisine American
Keyword goulash, Mexican, squash, stew
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6
Calories 381kcal
Author Stacey aka the Soccer Mom
Ingredients
1-2lbsground chuck
1green and 1 red bell pepper
2-4Mexican calabazasquash
1onion
2-3ears of cornmay substitute 1 can of corn
1can diced tomatoes
2TBtomato paste
2cupbeef broth
1tspdiced garlic
1tspgarlic powderif all you have is powdered, just double this amount
1tspcumin
1tsponion powder
1tspsmoked paprika
2bay leaves
1package pastawe 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.