Mexican Skillet Supper

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

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Nutritional Information

Amount per serving
  • Calories: 292
  • Fat: 5.7g
  • Saturated fat: 2.3g
  • Protein: 14.5g
  • Carbohydrate: 42.4g
  • Cholesterol: 30mg
  • Iron: 2.6mg
  • Sodium: 710mg
  • Calories from fat: 18%
  • Fiber: 4.8g
  • Calcium: 54mg


  • 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


  1. Cook brown rice according to package directions, omitting salt and fat; drain well.
  2. 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.
  3. Serve beef mixture over rice, and top with sour cream and cilantro.
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