Beef and Bean Enchilada Skillet
Crunchy Cilantro-Lime Apple Slaw
Ingredients
- ¾ lb ground sirloin
- 1 (8-oz) pouch skillet taco sauce for ground beef (such as Frontera)
- ½ (15-oz) can pinto beans, drained and rinsed
- ¼ cup water
- 3 soft taco-size corn tortillas, cut into 1-inch strips
- ¾ cup shredded reduced-fat Mexican cheese
- ¼ cup fresh salsa
- 1 green onion, chopped
- ¼ cup reduced-fat sour cream
Instructions
- Cook beef in a skillet over medium heat until browned and crumbly; drain and return to skillet.
- Add sauce, beans, and water; cook 5 to 6 minutes or until thoroughly heated. Stir in tortilla strips. Sprinkle with cheese; cover and cook 1 to 2 minutes or until cheese is melted.
- Sprinkle with salsa and green onion; serve with sour cream.
Side Dish Ingredients
- ½ (16-oz) pkg tricolor coleslaw
- 1 apple, thinly sliced
- 2½ Tbsp sweet cilantro-lime vinaigrette (such as Sam's Choice)
- 2 Tbsp roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
372
|
103
|
475
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 33 | 3 | 36 |
| Carb (g) | 26 | 14 | 40 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 970 | 101 | 1071 |
Quick & Healthy Meal Plan
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