Easy Mexican Skillet

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Thursday, January 01, 2004

Categories:

Tex-Mex/Entree

Yield:

6 servings, approximately 1 heaping cup each

Ingredients:

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)

Directions:

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

Source:

Modified family recipe by Chef Dennis Berno