Fajita Ground Beef Skillet
Pico de Gallo Brown Rice
Wine Recommendation
Josh Cabernet Sauvignon
Ingredients
- 1½ lb ground sirloin
- 1 (1-oz) envelope low-sodium taco seasoning mix (or use fajita seasoning)
- 2 Tbsp olive oil, divided
- 2 red or yellow bell peppers, sliced
- 1 red onion, sliced
- 1½ cups shredded Mexican-blend cheese
- ½ cup chopped fresh cilantro
Instructions
- Sprinkle beef with seasoning; cook in 1 Tbsp hot oil in a large skillet over medium-high heat 8 minutes or until browned and crumbly. Remove beef from skillet; keep warm.
- Cook bell peppers and onion in 1 Tbsp hot oil in same skillet 6 to 8 minutes or until lightly browned and tender.
- Return beef to skillet. Stir in Pico de Gallo Brown Rice recipe. Sprinkle with cheese; cover and cook 2 minutes or until melted. Sprinkle with cilantro.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- 1 (10-oz) container fresh pico de gallo, drained
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Cook rice according to package directions. Stir in pico de gallo; sprinkle with cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
355
|
184
|
539
|
| Fat (g) | 22 | 2 | 24 |
| Sat. Fat (g) | 9 | 0 | 9 |
| Protein (g) | 31 | 4 | 35 |
| Carb (g) | 8 | 41 | 49 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 496 | 17 | 513 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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