1/2 pound ground beef
1 cup onions, diced
3 cups water
3 cups red potatoes, cubed (or 1 1/2 cans, about 24 ounces, low-sodium sliced potatoes, drained)
2 tomatoes, diced (or 1 can, about 15 ounces, low-sodium diced tomatoes, drained)
1 can (15 ounces) low-sodium tomato sauce
1/2 cup frozen corn kernels (or 1/4 can, about 4 ounces, low-sodium whole kernel corn, drained)
1/2 cup yellow squash, diced (or 1/4 can, about 4 ounces, low-sodium sweet potatoes, drained and diced)
1/2 cup green squash, diced (or 1/4 can, about 4 ounces, low-sodium carrots, drained)
1/2 can (about 8 ounces) low-sodium kidney beans, drained
1/2 can (about 8 ounces) low-sodium vegetarian beans
1/4 cup quick cooking oats
2 cloves garlic, finely chopped
1/4 teaspoon black pepper
1/4 teaspoon salt
- In a small skillet, brown ground beef and onions over medium to high heat for 8 to 10 minutes. Drain fat.
- In a large pot, combine cooked ground beef, water, and red potatoes.
- Bring the pot to a boil and cook for 15 minutes.
- Add all the other ingredients to the pot and bring to a boil. Lower heat and simmer for about 25 minutes.
Tip for cooking ground beef: The recommended safe minimum internal temperature for ground beef is 160 degrees F, as measured with a food thermometer.
See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube site.