Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 2 tablespoons minced garlic
• 1 zucchini, quartered and sliced
• 1 pound lean ground beef
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Two 15 ounce cans white beans, drained
• 10 ounce can Rotel MILD diced tomatoes with chili peppers
• 1 packet dry Ranch Dressing Seasoning
• 1 1/2 cups prepared salsa verde
• 1 cup reduced sodium chicken broth
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1/2 cup fresh minced cilantro

Directions

1. Place oil into a large dutch oven, 3-5 quart size over medium heat. When hot, add onions and zucchini, cook for 8-10 minutes until softened. Add garlic and cook for an additional minute. Add beef, salt and pepper. Stir and cook until browned, about 10 minutes.
2. Add beans, tomatoes, salsa, ranch seasoning, chicken broth, cumin, chili powder and cilantro. Stir to combine and reduce heat to low. Simmer until ready to serve.

Makes 8 servings