Diabetes Forecast

Mexican Skillet

Per Serving

Mexican Skillet

Makes: 5
Serving Size: 1 cup
Calories 220
Fat 7 g
Saturated Fat 1.7 g
Trans Fat 0.1 g
Carbohydrate 26 g
Fiber 7 g
Sugars 7 g
Cholesterol 25 mg
Sodium 160 mg
Potassium 835 mg
Protein 15 g
Phosphorus 220 mg
Choices: Starch 1, Vegetable 2, Lean Meat 1, Fat 1
  • Makes: 5
  • Serving Size: 1 cup
  • Preparation Time: 25 minutes
  • Cooking Time: 20 minutes


2 tsp. olive oil, divided
2 garlic cloves, minced
1 med. onion, diced
6 oz. lean ground beef (93% lean)
2 cups diced zucchini
3 med. tomatoes, chopped (about 1 1/2 cups)
1 Tbsp. ground cumin
1 tsp. dried oregano
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1 can (15 oz.) no-salt-added
red kidney beans, drained and rinsed
1/2 ripe avocado, peeled and sliced
1/2 cup fat-free sour cream
5lime wedges
1/4cupchopped fresh cilantro (optional)


  1. In a large skillet, heat 1 tsp. of the olive oil over medium heat. Add the garlic and onion, and sauté for 2 to 3 minutes. Add the ground beef and sauté for 4 to 5 minutes, breaking up the meat with a wooden spoon.
  2. With a slotted spoon, remove the beef from the skillet and set aside. Add the remaining oil to the pan. Add the zucchini and tomatoes, and sauté for 3 to 4 minutes. Add the cumin, oregano, salt, and pepper, and cook for 1 minute. Add the beans, cover, and simmer on low heat for 5 minutes. Return the ground beef to the pan and heat through for 1 minute.
  3. Serve with avocado, sour cream, lime wedges, and, if desired, cilantro.

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