One Pan Mexican Supper

This is one of those recipes that before I made it, I had no idea what it would look like.  I had some leftover tortillas in the pantry, and I was wondering if the meat mixture could go in there like a burrito or quesadilla, instead of on the bed of rice.  Once I started cooking the meat mixture, I knew that it was destined for the bed of rice.  What surprised me was that it looked (and smelled) kind of like chili.  And then once I ate it I realized it tasted like chili too.  In fact, this dish is kind of a variation of chili on rice.

That being said, it was less “Mexican” than I was thinking it would be.  Without the cilantro it wouldn’t have had much Mexican-y flavor at all.  So, my advice is don’t make this dish if you’re REALLY craving some Mexican food.  However, if you’re looking for some awesome chili and rice, this is the recipe for you!  My husband absolutely loved this!  At first, I just liked it a moderate amount…and then I started dipping my Tostitos chips in it like nachos, and HEEEELLOOO!  For me, that was the key missing ingredient….Tostito’s chips (or Frito’s if you have them).  Just add a little more cheese to this and you’ve got yourself some ballin’ nachos.


Beware, the additional chips and cheese would definitely make this dish lose its Weight Watchers approval.  This is a great diet dish because it’s really filling and tasty, but low on calories.

One Pan Mexican Supper

Yields: 4 servings

One Pan Mexican Supper

Ingredients

  • ½ lb lean ground beef
  • 15 oz can light red kidney beans, rinsed & drained
  • 14 oz can diced tomatoes with green chilies
  • 1 pkg low sodium taco seasoning
  • ¾ c frozen whole kernel corn
  • ¾ c water
  • 6 T fat free sour cream
  • 6 T chopped fresh cilantro
  • 2 c brown rice, cooked
  • shredded part skim cheddar cheese (optional)

Directions

  1. Brown beef in a large sprayed skillet.  Stir in beans, tomatoes, taco seasoning, corn & water; bring to a boil.
  2. Cover, reduce to simmer for 12 min or until slightly thick, stir often.
  3. Divide into 4 servings and serve each over ½ cup cooked brown rice. Top each with sour cream & cilantro.
  4. If desired, also top with shredded cheese

Notes

WW Points = 4 (not including optional ingredients)

http://normalcooking.com/2012/09/11/one-pan-mexican-supper/

Source:  eMeals

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