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Tex-Mex Skillet

Tex-Mex Skillet

103 Ratings
103 Ratings
Recipe Image
Tex-Mex Skillet in a bowl
Makes: 8 Servings
Total Cost: $$$$
Cook Time: 20 minutes
Preparation Time: 20 minutes

This dish is packed with lean protein in the forms of black bean and lean ground beef. Chili powder, cumin, and fresh salsa add bold flavor to this Mexican-inspired recipe.

Ingredients

  • 1/2 medium head lettuce
  • 1 medium green bell pepper
  • 1 large tomato
  • 1 small jalapeño pepper
  • 1 medium red onion
  • 2 cloves garlic
  • 2 ounces low-fat cheddar cheese
  • 1 can of black beans (no salt added)
  • 1 pound lean ground beef (turkey or chicken)
  • 2 2/3 cups frozen corn
  • 1/2 cup water
  • 3/4 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 8 whole wheat flour tortillas (6 inch)
  • dash ground black pepper

Directions

  1. Rinse lettuce, bell pepper, tomato, and jalapeño. Rinse and peel onion. Peel garlic.
  2. Chop or shred lettuce into bite-sized pieces. Mince garlic. Cut the jalapeño and bell peppers in half. Remove seeds with the tip of a knife. Dice peppers.
  3. Over a small bowl, grate tomato and onion using the coarse side of a box grater. Collect all pulp and juices.
  4. Grate cheddar cheese.
  5. In a colander, drain and rinse beans.
  6. In a large skillet over medium-high heat, cook meat, bell pepper, and garlic until meat is lightly browned. Drain to remove fat.
  7. Stir in frozen corn, beans, water, and spices. Bring mixture to a boil. Lower heat and cover. Simmer for 10 minutes, or until most liquid is gone.
  8. While meat mixture is simmering, make a salsa. Add jalapeño and a pinch of salt to the grated tomato and onion. Stir and set aside.
  9. Divide the meat mixture evenly among the 8 tortillas. Top each with grated cheese, salsa, and lettuce. Roll up and serve.

Notes

  • Use any type of cooked beans in place of the black beans.
  • For a vegetarian option, use an extra can of drained and rinsed beans in place of the meat.
  • To increase heat, leave a few seeds from the jalapeño in the salsa. Or, season with an extra pinch of cayenne pepper.
  • Top with rinsed and chopped tomatoes, green onions, low-fat sour cream, or low-fat plain yogurt, if you like.

Learn more about:

Source:

Meeting Your MyPlate Goals on a Budget
MyPlate National Strategic Partners Toolkit

Nutrition Information

Nutrients Amount
Total Calories 250
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 30 mg
Sodium 410 mg
Carbohydrates 31 g
Dietary Fiber 12 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 20 g
Vitamin D 0 mcg
Calcium 60 mg
Iron 2 mg
Potassium 872 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 250
Total Fat 5 g
Saturated Fat 1 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 7 g
Linoleic Acid 1 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 30 mg
Carbohydrates 31 g
Dietary Fiber 12 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 20 g
Minerals
Calcium 60 mg
Potassium 872 mg
Sodium 410 mg
Copper 367 mg
Iron 2 mg
Magnesium 101 mg
Phosphorus 375 mg
Selenium 30 mcg
Zinc 5 mg
Vitamins
Vitamin A 40 mcg RAE
Vitamin B6 0.5 mg
Vitamin B12 1.3 mcg
Vitamin C 18 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 18 mcg
Folate 124 mcg DFE
Thiamin 0.4 mg
Riboflavin 0.3 mg
Niacin 6 mg
Choline 88 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1 1/2 cups
Grains 1 1/2 ounces
Protein Foods 2 ounces
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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025