Name: Lean Beef and Pinto Bean Enchilada Skillet with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces 95% Lean Ground Beef; 0.5 cup Canned Pinto Beans, rinsed and drained; 0.5 cup Cooked Brown Rice; 0.5 cup Red Enchilada Sauce; 1.25 ounces Low-Fat Cheddar Cheese, shredded; 0.5 cup Bell Pepper and Onion Mix, chopped; 0.5 teaspoon Olive Oil

Nutrition

Per serving

660 calories

Protein: 61g; 37% of calories
Carbs: 57g; 35% of calories
Fat: 20g; 28% of calories

Ingredients

7 items

6½ ounces 95% Lean Ground Beef
½ cup Canned Pinto Beans, rinsed and drained
½ cup Cooked Brown Rice
½ cup Red Enchilada Sauce
1¼ ounces Low-Fat Cheddar Cheese, shredded
½ cup Bell Pepper and Onion Mix, chopped
½ teaspoon Olive Oil

Instructions

Prep 10 min · Cook 30 min

Heat the olive oil in a large skillet over medium-high heat.
Add the chopped bell peppers and onions, sautéing for 3 to 4 minutes until they begin to soften.
Add the lean ground beef to the skillet, breaking it up with a wooden spoon, and cook until completely browned and cooked through.
Stir in the rinsed pinto beans, cooked brown rice, and red enchilada sauce, mixing well to combine all ingredients.
Reduce the heat to medium-low and let the mixture simmer for 5 minutes to allow the flavors to meld and heat through.
Sprinkle the shredded low-fat cheddar cheese evenly over the top of the skillet.
Cover with a lid for 2 minutes until the cheese is completely melted, then serve warm.

Nutrition

Ingredients

Instructions

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