Beef and kasha mexicana
Ingredients
- 1 lb extra-lean at least 90% ground beef
- 1 medium onion chopped (½ cup)
- 1 cup uncooked buckwheat kernels or groats kasha
- 1 can 14½ oz diced tomatoes, undrained
- 1 can 4½ oz chopped green chiles, undrained
- 2 cups frozen whole kernel corn thawed
- 1 package 1 oz 40% less-sodium taco seasoning mix
- 1½ cups water
- 1 cup shredded reduced-fat Cheddar cheese 4 oz
- 2 tablespoons chopped fresh cilantro if desired
- 2 tablespoons sliced ripe olives if desired
Instructions
- In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in kasha until kernels are moistened by beef mixture.
- Stir in tomatoes, chiles, corn, taco seasoning mix and water.
- Heat to boiling.
- Reduce heat to low; cover and simmer 5 to 7 minutes, stirring occasionally, until kasha is tender.
- Sprinkle cheese over kasha mixture.
- Cover; cook 2 to Minutes or until cheese is melted.
- Sprinkle with cilantro and olives.
Nutritional Information
Calories: 300 kcal
