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Easy Mexican Skillet


Thursday, January 01, 2004
6 servings, approximately 1 heaping cup each
1/2 pound lean (96% fat-free) ground beef
1 can (10 3/4 ounces) low-fat cream of mushroom soup
1 can (10 ounces) diced tomatoes with green chilies
1 can (16 ounces) chili beans, drained
3 cups cooked rice
1 cup light shredded Mexican cheese blend (4.5g fat per serving)
1. Brown beef in an electric skillet. Drain and return to skillet. Add soup, tomatoes, beans and rice. Mix well. Continue to cook until heated throughout. Sprinkle with cheese; let warm until cheese is melted
Nutrition Facts:
294 calories, 41g carbohydrate, 19g protein, 6.5g fat, 3.0g saturated fat, 36mg cholesterol, 4.7g dietary fiber, 664mg sodium
Modified family recipe by Chef Dennis Berno
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