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1 pound unseasoned meat loaf mix (1\/3 lb. each ground veal, pork, and beef) or ground beef round <\/span><\/p>\n 1 small onion, chopped <\/span><\/p>\n 2 15-ounce cans great Northern or white beans, rinsed and drained <\/span><\/p>\n 1 14-ounce can chicken broth <\/span><\/p>\n 1 16-ounce jar prepared green salsa <\/span><\/p>\n 1-1\/2 tsp. ground cumin <\/span><\/p>\n 4 T. chopped fresh cilantro, divided <\/span><\/p>\n 1\/2 C. dairy sour cream (optional) <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Heat a large Dutch oven over high heat. Add meat loaf mix and onion; cook, breaking up meat with a spoon, for 5 minutes, until no longer pink. Drain any fat. Add beans, broth, salsa and cumin. Bring to a boil; reduce heat and simmer 15 minutes. Stir in 3 T. cilantro. Divide among 4 serving bowls. Top each serving with sour cream and garnish with remaining 1 T. cilantro. <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Yield: 4 servings<\/span><\/p>\n Calories: 480<\/span><\/p>\n Fat: 21g<\/span><\/p>\n Fiber: 9g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 pound unseasoned meat loaf mix (1\/3 lb. each ground veal, pork, and beef) or ground beef round 1 small onion, chopped 2 15-ounce cans great Northern or white beans, rinsed and drained 1 14-ounce can chicken broth 1 16-ounce jar prepared green salsa 1-1\/2 tsp. ground cumin 4 T. chopped fresh cilantro, divided 1\/2 C. dairy sour cream (optional) \u00c2\u00a0 Heat a large Dutch oven over high heat. Add meat loaf mix and onion; cook, breaking up meat…<\/p>\n