ONE POT

Beef and Kasha Mexicana

6 servings | Prep Time: 30 Minutes | Start to Finish: 30 Minutes

• 1 lb extra-lean (at least 90%) ground beef
• 1 small onion, chopped (⅓ cup)
• 1 cup uncooked buckwheat kernels or groats (kasha)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (4.5 oz) chopped green chiles, undrained
• 1 package (1 oz) 40% less-sodium taco seasoning mix
• 2 cups frozen corn, thawed
• 1½ cups water
• 1 cup shredded reduced-fat Cheddar cheese (4 oz)
• 2 tablespoons chopped fresh cilantro, if desired
• 2 tablespoons sliced pitted ripe olives, if desired

1 In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Add kasha; stir until kernels are moistened.

2 Stir in tomatoes, chiles, taco seasoning mix, corn and water. Heat to boiling; reduce heat to low. Cover; simmer 5 to 7 minutes, stirring occasionally, until kasha is tender.

3 Sprinkle cheese over beef mixture. Cover; cook 2 to 3 minutes or until cheese is melted. Sprinkle with cilantro and olives.

1 Serving (1⅓ Cups): Calories 360; Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 60mg; Sodium 570mg; Total Carbohydrate 39g (Dietary Fiber 5g); Protein 25g Exchanges: 2½ Starch, ½ Vegetable, 2 Lean Meat, ½ High-Fat Meat Carbohydrate Choices: 2½

Use It Up If you have soft corn or flour tortillas on hand, spoon the mixture onto the tortillas and roll up to make a delicious handheld dinner.