Directions
- 1Heat up a pot at low to medium heat and add olive oil.
- 2Add diced onions and minced garlic.
- 3Add ground beef, Lawry's seasoned salt, and black pepper.
- 4Once the onions are translucent, add diced tomatoes and cook for 10 minutes with the lid on.
- 5While the meat is cooking, chop carrots and russet potatoes into small cubes.
- 6Once the tomatoes have released their juices, add carrots and potatoes to the pot.
- 7Chop Mexican squash into small pieces.
- 8Add the chopped Mexican squash to the pot.
- 9Add chicken bouillon and mix well.
- 10Add corn, cilantro, and water.
- 11Cook for 20 minutes, stirring occasionally.
Ingredients
- 1 pound ground beef
- 4 carrots
- 3 tomatoes
- 0.5 cup onion
- 1.5 tablespoons minced garlic
- 2 Mexican squash
- 1 russet potato
- 1 tablespoon Lawry's seasoned salt
- 1 teaspoon black pepper
- 1 tablespoon chicken bouillon
- 1 tablespoon olive oil
- 0.66 cup corn
- 0.25 cup cilantro
- 0.25 cup water
Equipment
potwooden spoonknifecutting boardblender (optional)
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