Just finished eating another bowl of this a few minutes ago. VERY, VERY good and super easy to make. I made a couple of substitutions, however, because I wanted to use up some stuff in the fridge and lighten the fat and calorie factors. First, I used up some turkey/beef mix I was saving in the freezer to make burgers later. It had some onions, garlic, salt & pepper, and some gluten free bread crumbs in it. Then I used a packet of Simply Organic Southwest Taco mix instead of just the chili powder, a 6oz container of 0% fat free Greek style yogurt with about 2 tbsp of organic full fat sour cream, a mix of purple tortilla chips and baked lentil-azuki bean chips (got these from Trader Joe’s–the lentil chips actually stayed crispier than the tortilla chips), frozen corn and some freshly chopped zucchini that needed to be used, only 1 cup salsa, and lower fat, shredded mexican style cheese. The result was all yums! Leftovers for dinner and lunch tomorrow! Hooray.
To Make this Recipe You’ll Need the following ingredients:
Ingredients:
1 lb. lean ground beef
1 1/2 cups water
1 (14.5-oz.) can diced tomatoes with mild green chiles, undrained
1 (11-oz.) can Whole Kernel Corn, Red and Green Peppers, drained
1 (4.4-oz.) envelope Spanish rice mix
6 oz. (1 1/2 cups) shredded Mexican cheese blend
Open Next Button Bellow for Full Recipe…
