Taco Skillet Recipe
It's sort of like hamburger helper, only it doesn't involve noodles or a box mix. And it tastes a whole lot better <grins>
Variations:
Add 1/2 cup frozen corn or 1 cup cooked pinto beans during step four.
Top with sour cream, sliced black olives, shredded lettuce, sliced avocado, or crumbled corn chips.
Note: I recommend using low-fat and low-sodium versions of any processed ingredients such as canned soups, salsas, or vegetables.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 jalapeno, chopped
- 2 garlic cloves, chopped
- 1 tomato, chopped
- 1 10 oz can low-sodium tomato soup
- 1 cup low sodium salsa or picante sauce
- 1 cup shredded cheddar cheese
- 1/2 cup water
- 6 flour tortillas, cut into 1-inch squares
Directions
- Saute onion, jalapeno, and garlic in a bit of olive or vegetable oil in a large skillet for a few minutes.
- Add crumbled ground beef, and cook until browned thoroughly.
- Drain excess fat.
- Add cut tortillas, tomato soup, water, and salsa.
- Reduce heat and simmer for 10 minutes or until liquid is mostly absorbed and tortillas are soft.
- Top with shredded cheddar cheese and chopped tomato.
- Allow to sit for a few minutes before serving so cheese melts slightly.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 8 servings | |
| Calories 227 | |
| Calories from Fat 131 | 58% |
| Total Fat 14.67g | 18% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 459mg | 19% |
| Potassium 361mg | 10% |
| Total Carbs 9.11g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.94g | 3% |
| Protein 14.68g | 23% |
