RED ENCHILADA SKILLET DINNER
1 1/2 pounds ground beef
1 small onion, chopped (2 1/2 ounces)
2/3 cup Red Enchilada Sauce
2 Roma tomatoes, diced (about 6 ounces)
8 green onions, chopped, one bunch
4 ounces cheddar cheese, shredded
Chopped fresh cilantro, optional
In a large skillet or wok, brown the meat with the onion; drain the grease. Stir in the enchilada sauce, tomato and green onions. Bring to a boil; simmer 5 minutes. Season with salt, if needed. Sprinkle with the cheese and cook over low heat until the cheese is melted. Add the cilantro, if using. Can be served over chopped lettuce and topped with sour cream (not included in the counts).
Makes 4-6 servings
Can be frozen
Per 1/4 Recipe: 455 Calories; 30g Fat; 36g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per 1/6 Recipe: 303 Calories; 20g Fat; 24g Protein; 6g Carbohydrate; 1.5g Dietary Fiber; 4.5
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