Mar212008
Spicy Mexican Skillet Dinner
Filed under Dinner by kristen at 8:46 am on Mar 21 2008
This is a great new recipe that we had a couple of weeks ago. It is very spicy. Very filling and easy to make.
Spicy Mexican Skillet Dinner
8 ounces extra lean ground beef
1 package reduced sodium taco seasoning
1 can corn, no salt added
1 can black beans, rinsed & drained
1.5 cups salsa
3 cups water
8 ounces Smart Taste Rotini
4 ounces fat free cream cheese
4 ounces pepper-jack cheese
In large skillet, brown ground beef. Drain off any fat. Add all ingredients except the cheeses. Simmer on low for 15 minutes or until the pasta is tender. Add cheeses & stir until melted. Makes 7 cups total. Serving size 1 cup. NI for one cup: 395/11/9
Note: You could reduce the fat in this if you can find reduced fat pepper-jack cheese. The weekend that I made this, I couldn’t find it at the store that I was at. I didn’t have the time to look at other stores. If you don’t like spicy, then use a reduced fat cheese in place of the pepper-jack cheese.
1 KATon 22 Aug 2008 at 12:51 pm
When you say “extra lean” beef is it 97/3 or 90/10? Would it matter? I have a ton of the 90/10 and was thinking I could drain the fat and it be very similar to the leaner beef. But just wasn’t sure?
2 Kristenon 22 Aug 2008 at 12:58 pm
Kat,
I get my meat from a local farm. I figured this recipe based on 98/10. You could drain off the fat of the 97/3 and blot it as much as you can. I would suggest refiguring the points to see if the different meat changes the nutritional data at all for the recipe. Hope you enjoy it!
Kristen
PS I think I just saw a reduced fat pepper-jack cheese by Sargento today in the grocery. I was flying through the store so I didn’t go back and check.