Skillet Nachos Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound ground beef
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup fresh or frozen corn, thawed
- 3/4 cup uncooked instant rice
- 1/2 cup water
- 1 envelope taco seasoning
- 1/2 teaspoon salt
- 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
- 1 package (16 ounces) tortilla chips
- Optional toppings: sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges
Instructions
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes until rice is tender and mixture is slightly thickened.
- Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted. Divide tortilla chips among six plates; spoon beef mixture over chips. Serve with toppings as desired.
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