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Tex-Mex Skillet

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Tex-Mex Skillet
En Español

Fivestar Rating
(112 votes)
Recipe Total Cost
  • Makes: 8 Servings
  • Prep Time: 20 minutes
  • Cook 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 jalapeno pepper
  • 1 medium red onion
  • 2 cloves garlic
  • 2 ounces low-fat cheddar cheese
  • 15 1/2 ounces 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 size pieces. Mince garlic. Halve the jalapeño and bell peppers. 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.

Source: Meeting Your MyPlate Goals on a Budget Toolkit by MyPlate National Strategic Partners

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 - data is not available
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 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 1 mg
Vitamin B12 1 mcg
Vitamin C 18 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 18 mcg
Folate 124 mcg DFE
Thiamin 0 mg
Riboflavin 0 mg
Niacin 6 mg
Choline 88 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
1 1/2 cups
Grains
1 1/2 ounces
Protein Foods
2 ounces