Beef Taco Skillet
Minutes Prep Time: 15
Minutes Total Time: 20
Servings: 2
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 20
Servings: 2
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1/2 pound lean ground beef (93% lean)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
3/4 cup undrained Ranch Style® Beans or beans in chili seasoned sauce
1/4 cup Birds Eye® Sweet Kernel Corn
1 cup broken tortilla chips
1/2 cup shredded reduced fat Mexican cheese blend
2 tablespoons sliced green onions
Sour cream, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 496 mg | 50% |
Carbohydrate | 44 g | 15% |
Cholesterol | 62 mg | 21% |
Total Fat | 22 g | 33% |
Iron | 4 mg | 23% |
Calories | 497 kcal | 25% |
Sodium | 1068 mg | 44% |
Protein | 31 g | 62% |
Saturated Fat | 8 g | 38% |
Sugars | 5 g | 0 |
Vitamin C | 7 mg | 12% |
Spray large skillet with cooking spray; heat over medium-high heat. Add beef; cook 3 to 4 minutes or until crumbled and no longer pink, stirring occasionally. Drain. Stir in drained tomatoes, beans and corn; bring to a boil. Reduce heat and simmer 2 minutes.
Add tortilla chips to skillet; stir to combine.
Sprinkle with cheese and green onions. Let stand 5 minutes or until cheese melts. Serve with sour cream, if desired.
Beef Taco Skillet