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Calabaza Stew


Mexican squash soup

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  • 1.5 lb lean ground beef
  • 2 tbs olive oil
  • 1 large white onion diced
  • 3-3.5 lb of tatume squash ( zucchini if not available) rinsed and cubed
  • 3 garlic cloves minced (double if you like garlic)
  • 2 cups whole kernel corn (drain if using canned)
  • 2 cans diced tomatoes with juice
  • 1 tbs black pepper
  • 1 tsp salt
  • 1 tbs celery salt
  • 1 tbs cayenne
  • 1 tsp oregano
  • 1 tsp coriander (optional)


Servings 6
Preparation time 15mins
Cooking time 45mins


Step 1

Brown ground beef with olive oil in a large stock pot. Before fully browned add diced onion, garlic and salt. Cook until beef is browned and onions have started to soften.

Add the rest of the ingredients stir carefully to slightly mix ingredients and bring to a rolling boil. Lower heat to medium and stir occasionally. When squash has softened about 30 minutes it's ready to serve. Add more salt and pepper to taste. Feeds 6-8 people and is also great over some rice to stretch it.

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