Ah, another dinner success! Tonight's dinner was perfect for us since we had some shopping to do and the dinner was quick and easy to make. It is similar to the spanish rice dinner, only no "rice". We put it over a salad of lettuce and finished it off with some sour cream. For the non-low-carb eaters, this tastes great in a tortilla!
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
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
Can be frozen
Per 1/4 Recipe: 455 Calories; 30g Fat; 36g Protein; 9g Carbohydrate; 2g Dietary Fiber;
HAPPY EATING!!!
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