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Beef and Kasha Mexicana
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Prep Time:
10 minutes
Total Time:
25 minutes
Mexican-inspired beef and vegetable skillet dinner with taco seasoning, ready in just 25 minutes!
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 (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 packet (1 oz) Old El Paso™ 25% 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
Instructions:
  • In a large skillet, sauté ground beef and onion over medium-high heat for 5 to 7 minutes until the beef is fully cooked; then drain any excess fat. Add kasha to the skillet and mix until the kernels are coated in the beef mixture.
  • Combine tomatoes, chiles, taco seasoning mix, corn, and water in a pot. Bring to a boil, then cover and simmer over low heat for 5 to 7 minutes, stirring occasionally, until kasha is tender.
  • Sprinkle cheese over the kasha mixture and cover. Cook for 2 to 3 minutes until the cheese is melted. Finish by sprinkling with fresh cilantro and olives.

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