Ground Beef Veggie Stew

Ground Beef Veggie Stew 1 pound lean ground beef (90% lean) 1 tablespoon olive oil 1 small yellow summer squash, chopped 1 small zucchini, chopped 1 small sweet red pepper, chopped 2 cans (15 ounces each) diced tomatoes 1 cup water 1 teaspoon salt 1/4 teaspoon pepper 3 tablespoons minced fresh cilantro Reduced-fat sour cream, optional In a large saucepan, cook beef over medium-high heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from pan; set aside. In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro to serve. If desired, top with sour cream.