Tex-Mex "Fried" Rice
Ingredients
- 1½ cups long-grain white rice
- 1 lb 93% lean ground beef
- 1 cup chopped onion
- 1 zucchini, chopped
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp salt
- 2 Tbsp olive oil
- 1 (10-oz) pkg angel hair coleslaw
- ¼ cup chopped fresh cilantro
- 1 (6.25-oz) pkg baked tortilla scoops, lightly crushed
- 2 Roma tomatoes, diced
Instructions
- Cook rice according to package directions; spread on a baking sheet to cool.
- Meanwhile, cook beef and onion in a large, deep skillet over medium heat 5 minutes. Add zucchini, and cook until beef is browned and crumbly. Drain and return to skillet. Stir in cumin, chili powder, and salt. Remove from skillet.
- Cook rice in hot oil in skillet over medium-high heat without stirring, pressing rice down with a spatula until lightly browned. Return beef mixture to skillet with coleslaw and cilantro.
- Divide chips among 6 plates; spoon beef mixture over chips, and top with tomatoes.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
486
|
486
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 23 | 23 |
| Carb (g) | 68 | 68 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 434 | 434 |
Low Calorie Meal Plan
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