Mexican Skillet Supper

recipe
You can't beat a one-skillet supper when it comes to easy cleanup. Plus, these ingredients are items you probably already have on hand.

Yield:

6 servings (serving size: 1/2 cup rice, 2/3 cup beef mixture, 1 tablespoon sour cream, and 1 tablespoon cilantro)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 27 Minutes

Nutritional Information

Calories 292
Fat 5.7 g
Satfat 2.3 g
Protein 14.5 g
Carbohydrate 42.4 g
Cholesterol 30 mg
Iron 2.6 mg
Sodium 710 mg
Caloriesfromfat 18 %
Fiber 4.8 g
Calcium 54 mg

Ingredients

2 (3 1/2-ounce) bags boil-in-bag brown rice (such as Success)
1/2 pound ground sirloin
1 (16-ounce) can light red kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
1 (1.25-ounce) package 40%-less-sodium taco seasoning
3/4 cup frozen whole-kernel corn
3/4 cup water
6 tablespoons reduced-fat sour cream
6 tablespoons finely chopped fresh cilantro

Preparation

Cook brown rice according to package directions, omitting salt and fat; drain well.

While rice cooks, heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring to crumble. (Drain if necessary, and return beef to pan.) Stir in beans and next 4 ingredients, and bring to a boil. Cover, reduce heat, and simmer 12 minutes or until slightly thick, stirring occasionally.

Serve beef mixture over rice, and top with sour cream and cilantro.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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