Cheesy Taco Rice Bowls with Veggies
Ingredients
- 1 (8.5-oz) pouch microwavable jasmine rice
- ½ lb lean ground beef
- ½ cup chopped onion
- 1 zucchini, diced
- 1 (10-oz) can diced tomatoes and green chiles
- ½ (1.5-oz) envelope 30% less-sodium taco seasoning mix
- ¼ cup water
- ½ (10-oz) pkg spinach
- 1 cup shredded reduced-fat Cheddar cheese
- 3 Tbsp reduced-fat sour cream
Instructions
- Cook rice according to package directions.
- Meanwhile, cook beef, onion, and zucchini in a skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Stir in tomatoes, taco seasoning, and water; bring to a boil, reduce heat, and simmer 3 minutes. Gradually stir in spinach, stirring until wilted. Sprinkle with cheese; cover and cook 1 minute.
- Divide rice among 3 bowls; top each with beef mixture, and dollop with sour cream.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
472
|
472
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 34 | 34 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 1133 | 1133 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
