MEXICAN TACO STEW

MEXICAN TACO STEW 1/2 pound 85% lean ground beef or turkey 1 medium onion, chopped 2 garlic cloves, finely chopped 2 tablespoons taco seasoning 2 cups low-sodium chicken broth 1 large zucchini or summer squash, cut into small cubes 1 (15-ounce) can no-salt-added black beans 1 (14.5-ounce) can diced tomatoes 1 cup frozen corn kernels 1 cup medium salsa Brown meat in a large pot over medium high heat. Drain, remove and set aside. In the same pot, sauté onion and garlic until onion is translucent. Add meat back to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.