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+ servings

Skinny Smothered Beef Burrito Skillet

Skinny Smothered Beef Burrito Skillet

Ingredients
  

  • 1 (16 oz) package cauliflower rice
  • 1 pound extra-lean (at least 85%) ground beef, see shopping tips
  • cups onions, diced
  • 1 (1 oz) package Old El Paso original taco seasoning mix, Lawry’s or your favorite
  • ½ cup water
  • 1 can (10 oz) Old El Paso red enchilada sauce or your favorite
  • 1 can (10 oz) Ro*Tel Original mild Diced Tomatoes & Green Chilies, undrained (use your favorite brand, if desired)
  • 1 can (15 oz) pinto beans, drained, rinsed
  • 3 (8-inch) whole wheat flour tortillas, cut into 1-inch strips or squares, see shopping tips
  • 1 cup shredded light Mexican cheese blend, cheddar cheese, or dairy-free cheese, see shopping tips

Instructions
 

  • To Cook Cauliflower Rice: Add rice to a microwave-safe bowl. Cover with plastic wrap and cook on high for about 4-5 minutes, until soft. Remove cover and set aside.
  • In a large non-stick pan cook ground beef and onions together over medium-high heat for 5 to 7 minutes, breaking up into a crumble and stirring frequently, until no longer pink; drain. Add beef back to pan.
  • Stir in cauliflower rice, taco seasoning mix, water, enchilada sauce, tomatoes, and beans. Cook 10 minutes, stirring frequently, until sauce thickens. Remove from heat.
  • Stir in tortilla strips; top with cheese. Cover skillet; set aside 3 to 4 minutes or until cheese is melted.
  • To Serve: Spoon about 1¼ cups into each bowl. Top with a little skinny ranch, or non-fat Greek yogurt, chopped tomatoes, and shredded lettuce, if desired.
  • Any leftovers freeze great!

Nutrition

Serving: 1.25cupsCalories: 318kcalCarbohydrates: 32gProtein: 28gFat: 9gSaturated Fat: 3gCholesterol: 10mgSodium: 825mgFiber: 5gSugar: 6gBlue Smart Points: 6Green Smart Points: 7Plus Points: 8