Mexican Beef Skillet
Avocado Toss
Ingredients
- ½ lb lean ground beef
- 1½ cups chopped red bell peppers
- ½ onion, chopped
- 1 cup frozen corn kernels
- 2 small cloves garlic, minced
- ½ (15-oz) can black beans, rinsed and drained
- 3 Tbsp water
- 1½ Tbsp less sodium taco seasoning mix
- 6 Tbsp shredded reduced fat Mexican blend cheese
Instructions
- Cook beef in a nonstick skillet over medium-high heat 5 to 6 minutes or until browned and crumbly.
- Meanwhile, sauté bell peppers and onion in another skillet coated with cooking spray over medium-high heat 3 to 4 minutes. Add corn and garlic; cook 4 to 5 minutes.
- Add beans, water, and taco seasoning; cook 3 minutes or until thoroughly heated. Stir in beef. Top with cheese; cover and cook 2 minutes or until cheese melts.
Side Dish Ingredients
- 2 Tbsp chopped fresh cilantro
- ¼ tsp pepper
- ¼ tsp salt
- 1 Tbsp lime juice
- 1 avocado, diced
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
283
|
109
|
392
|
| Fat (g) | 9 | 10 | 19 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 26 | 1 | 27 |
| Carb (g) | 28 | 6 | 34 |
| Fiber (g) | 6 | 5 | 11 |
| T. Sugs (g) | 5 | 1 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
