One Pan Mexican Supper

One Pan Mexican Supper
6 servings @ 4 points each
Source: eMeals Portion Control

Brown Rice 
½ cup @ 3 each

½ lb lean ground beef
15 oz can light red kidney beans, rinsed/drained
14 oz can diced tomatoes w/ green chilies
1 pkg low sodium taco seasoning
¾ c frozen whole kernel corn
(¾ c water, 6 T FF sour cream)
6 T chopped fresh cilantro 
3 c cooked brown rice

Brown beef in a large sprayed skillet. Stir in beans, tomatoes, taco seasoning, corn & water; bring to a boil. Cover; reduce to simmer for 12 min or until slightly thick, stir often. Divide into 6 servings and serve each over ½ cup brown rice. Top each with 1 T FF sour cream & cilantro 

1 cup @ 0 each 

6 c diced cantaloupe, serve on the side (we added fat free whipped cream for a yummy dessert!)


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