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
Preparation
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.
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.
