Tex-Mex Tamale Skillet
lb. lean ground beef
(16-oz.) jar Old El Paso™ Salsa
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers
(6-inch) soft corn tortillas, halved, cut crosswise into 1/2-inch strips
oz. (1 cup) shredded hot pepper Monterey Jack cheese
tablespoons chopped fresh cilantro, if desired
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Add salsa, corn and tortilla strips; mix well. Reduce heat to medium; cover and cook 10 to 15 minutes or until tortilla strips are tender, stirring occasionally. (If mixture seems dry, add 2 to 3 tablespoons water.)
Sprinkle with cheese. Cover; cook an additional 5 minutes or until cheese is melted. Sprinkle with cilantro.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/2 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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