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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Trying to eat healthier but also looking to save money on dinner? Mixing ground meat with whole grains is a good way to do both. Here, kasha, a whole grain made from buckwheat, adds a delicious toasty flavor when mixed with ground beef, while also stretching the meat to make six servings. (From Betty Crocker's Money Saving Meals cookbook). Ingredients:
1 lb extra lean ground beef or 1 lb extra-lean ground turkey |
1 small onion, chopped (1/2 cup) |
1 cup buckwheat groats or 1 cup dried kasha, kernels uncooked |
1 (14 1/2 ounce) diced tomatoes, undrained |
1 (4 1/2 ounce) can chopped green chilies, undrained |
1 (1 ounce) package low-sodium taco seasoning |
2 cups frozen whole kernel corn, thawed |
1 1/2 cups water |
1 cup reduced-fat cheddar cheese, shredded |
2 tablespoons fresh cilantro, chopped (optional) |
2 tablespoons ripe olives, sliced (optional) |
Directions:
1. In a 12 skillet, cook ground beef and onion over Medium-High heat for 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2. Stir in buckwheat kernels until moistened by beef mixture.
3. Stir in tomatoes, chiles, taco seasoning mix, corn and water; heat to boiling.
4. Cover; reduce heat to Low. Simmer 5-7 minutes, stirring occasionally, until buckwheat is tender.
5. Sprinkle cheese over buckwheat mixture. Cover and cook 2-3 minutes or until cheese is melted.
6. Sprinkle with cilantro and olives before serving, if desired.
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