Easy Skillet Tacos
Tex-Mex Salad and Chips and Salsa
Ingredients
- 1 lb ground beef
- 1 (1-oz) envelope low-sodium taco seasoning mix
- ½ cup water
- 1 (10-oz) can red enchilada sauce
- 1 (15.25-oz) can no-salt-added black beans, drained and rinsed (optional)
- 2 cups frozen corn
- 3 cups slightly crushed tortilla chips
- 1 (8-oz) pkg shredded Mexican-blend cheese
Instructions
- Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in taco seasoning mix, water, enchilada sauce, beans, (if using), and corn.
- Cook, stirring occasionally, 3 minutes or until slightly thickened. Stir in chips. Sprinkle with cheese, and let stand 5 minutes or until melted.
Side Dish Ingredients
- 2 (10.5-oz) pkg Southwest salad kits
- ½ (11-oz) pkg tortilla chips
- ½ (16-oz) container refrigerated salsa
Side Dish Instructions
- Prepare salad kits according to package directions.
- Serve chips and salsa on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
457
|
275
|
732
|
| Fat (g) | 23 | 15 | 38 |
| Sat. Fat (g) | 10 | 3 | 13 |
| Protein (g) | 28 | 5 | 33 |
| Carb (g) | 33 | 30 | 63 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 663 | 573 | 1236 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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