Mexican Beef Skillet
Avocado Toss
Ingredients
- 1 lb lean ground beef
- 3 red bell peppers, chopped
- 1 onion, chopped
- 2 cups frozen corn kernels
- 3 cloves garlic, minced
- 1 (15-oz) can black beans, rinsed and drained
- ⅓ cup water
- 3 Tbsp less sodium taco seasoning mix
- ¾ cup shredded reduced fat Mexican blend cheese
Instructions
- Cook beef in a large nonstick skillet over medium-high heat 5 to 6 minutes or until browned and crumbly.
- Meanwhile, sauté bell peppers and onion in another large skillet coated with cooking spray over medium-high heat 3 to 4 minutes. Add corn and garlic; cook 4 to 5 minutes.
- Add beans, water, and taco seasoning; cook 3 minutes or until thoroughly heated. Stir in beef. Top with cheese; cover and cook 2 minutes or until cheese melts.
Side Dish Ingredients
- 2 avocados, diced
- 3 Tbsp chopped fresh cilantro
- 2 Tbsp lime juice
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
287
|
109
|
396
|
| Fat (g) | 9 | 10 | 19 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 26 | 1 | 27 |
| Carb (g) | 28 | 6 | 34 |
| Fiber (g) | 6 | 5 | 11 |
| Sodium (mg) | 518 | 199 | 717 |
| T. Sugs (g) | 5 | 1 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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