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Oklahoma Bean Skillet


Thursday, January 01, 2004
6 servings, 1 cup each
1/2 lb. 90% fat-free ground beef
1 C. chopped onion
1/4 C. chopped green pepper
1 tsp. minced garlic
1/2 tsp. salt
1 can (14 1/2 oz.) diced tomatoes
1 can (15 1/2 oz.) chili beans
1 C. dry quick-cooking rice
1 C. shredded fat-free cheddar cheese
2 oz. salsa and cream cheese flavored baked tortilla chips, crushed (approximately 32 chips)
Brown ground beef in a large skillet. Drain, rinse and return to skillet. Add onion, green pepper, garlic and salt. Continue to cook until onion is clear. Stir in undrained tomatoes and chili beans. Bring to a boil. Reduce heat to simmer. Stir in rice. Cover and cook 5 minutes. Sprinkle cheese over top. Replace lid and continue to cook 2 minutes or just until cheese melts. Sprinkle crushed chips edges and serve.
Nutrition Facts:
273 calories, 38g carbohydrate, 21g protein, 5.4g fat, 1.7g saturated fat, 27mg cholesterol, 3.5g dietary fiber
Original recipe by Janet Potts, RD, LD
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