Beef Burrito Salad Bowls
Ingredients
- ½ lb lean ground beef
- ½ (8-oz) pkg chopped onion
- ½ (1-oz) envelope fajita seasoning
- 2 Tbsp water
- ½ cup refrigerated salsa
- 1 (8.8-oz) pouch microwavable brown rice
- ¾ cup canned drained and rinsed pinto beans
- ½ (8-oz) pkg shredded iceberg lettuce
- ¼ cup shredded reduced-fat Mexican-blend cheese
- ½ (6-oz) pkg multigrain tortilla chips, coarsely crushed
- Sliced pickled jalapeños (optional)
Instructions
- Cook beef and onion in a large skillet over medium-high heat until browned and crumbly. Add seasoning and water; simmer 1 to 2 minutes. Stir in salsa.
- Cook rice according to package directions. Toss together rice and beans.
- Arrange shredded lettuce, beef mixture, and rice mixture in each bowl. Top with cheese, chips, and jalapeños, if desired.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
491
|
491
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 27 | 27 |
| Carb (g) | 61 | 61 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 772 | 772 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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