Beef and Bean Enchilada Skillet
Crunchy Cilantro-Lime Apple Slaw
Ingredients
- 1½ lb ground sirloin
- 2 (8-oz) pouches skillet taco sauce for ground beef (such as Frontera)
- 1 (15-oz) can pinto beans, drained and rinsed
- ½ cup water
- 6 soft taco-size corn tortillas, cut into 1-inch strips
- 1½ cups shredded reduced-fat Mexican cheese
- ½ cup fresh salsa
- 2 green onions, chopped
- ½ cup reduced-fat sour cream
Instructions
- Cook beef in a large 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 onions; serve with sour cream.
Side Dish Ingredients
- 1 (16-oz) pkg tricolor coleslaw
- 2 apples, thinly sliced
- ⅓ cup sweet cilantro-lime vinaigrette (such as Sam's Choice)
- ¼ cup roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
372
|
104
|
476
|
| 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 | 106 | 1076 |
Quick & Healthy Meal Plan
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