Beef and Kasha Mexicana

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  • 10 min prep time
  • 25 min total time
  • 11 ingredients
  • 6 servings

Ingredients

1
lb extra-lean (at least 90%) ground beef
1
small onion, chopped (1/2 cup)
1
cup uncooked buckwheat kernels or groats (kasha)
1
can (14.5 oz) diced tomatoes, undrained
1
can (4.5 oz) chopped green chiles, undrained
1
package (1.25 oz) 40%-less-sodium taco seasoning mix
2
cups frozen whole kernel corn (from 1-lb bag), thawed
1 1/2
cups water
1
cup shredded reduced-fat Cheddar cheese (4 oz)
2
tablespoons chopped fresh cilantro, if desired
2
tablespoons sliced ripe olives, if desired

Directions

  1. 1 In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in kasha until kernels are moistened by beef mixture.
  2. 2 Stir in tomatoes, chiles, taco seasoning mix, corn and water. Heat to boiling. Cover; reduce heat to low. Simmer 5 to 7 minutes, stirring occasionally, until kasha is tender.
  3. 3 Sprinkle cheese over kasha mixture. Cover; cook 2 to 3 minutes or until cheese is melted. Sprinkle with cilantro and olives.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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