Tex-Mex Skillet
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Ingredients
- 1/2 medium head lettuce
- 1 medium green bell pepper
- 1 large tomato
- 1 small jalapeño pepper
- 1 medium red onion
- 2 cloves garlic
- 2 ounces low-fat cheddar cheese
- 1 can of black beans (no salt added)
- 1 pound lean ground beef (turkey or chicken)
- 2 2/3 cups frozen corn
- 1/2 cup water
- 3/4 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 8 whole wheat flour tortillas (6 inch)
- dash ground black pepper
Instructions
- Rinse lettuce, bell pepper, tomato, and jalapeño. Rinse and peel onion. Peel garlic.
- Chop or shred lettuce into bite-sized pieces. Mince garlic. Cut the jalapeño and bell peppers in half. Remove seeds with the tip of a knife. Dice peppers.
- Over a small bowl, grate tomato and onion using the coarse side of a box grater. Collect all pulp and juices.
- Grate cheddar cheese.
- In a colander, drain and rinse beans.
- In a large skillet over medium-high heat, cook meat, bell pepper, and garlic until meat is lightly browned. Drain to remove fat.
- Stir in frozen corn, beans, water, and spices. Bring mixture to a boil. Lower heat and cover. Simmer for 10 minutes, or until most liquid is gone.
- While meat mixture is simmering, make a salsa. Add jalapeño and a pinch of salt to the grated tomato and onion. Stir and set aside.
- Divide the meat mixture evenly among the 8 tortillas. Top each with grated cheese, salsa, and lettuce. Roll up and serve.
Nutrition
| Calories | 250 |
|---|---|
| Protein | 20 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 30 mg |
| Sodium | 410 mg |
| Carbohydrates | 31 g |
| Dietary Fiber | 12 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit