Low-Carb Low-Fat Tex-Mex ChiliGIDGETFRASER
The idea for this came when I was on a strict diet a few years ago and I was tired of eating only chicken breasts. Now the whole family eats it because it’s easy to make, healthy, and tasty. I keep a pot of this in the fridge at all times. Very versatile, and perfect for dieters…
Here are some serving ideas:
You can eat a bowl by itself for a low-fat, low-carb chili. Use it at a filling in burritos or tacos. Make it into nachos: Pile on top of some tortilla chips, sprinkle shredded cheese on top, and place in the oven for a few minutes at 350 until cheese melts. Put a scoop on top of some leafy green lettuce to have a “taco salad” (crush a few baked tortilla chips on top for texture). Put it over rice for a more filling and balanced meal.
- 1 lb. lean ground beef
- 1 lb. lean ground turkey
- 2 packets McCormick Taco Seasoning
- 21 oz. black bean (can Bush's, Fiesta Grillin Beans)
- 22 oz. pepper (bag of frozen 3-, and onion blend)
- 1 can diced tomato (RoTel, with green chilies)
- sour cream (dollop of, optional)
- On medium heat brown the turkey and beef together in a pot until its into ground beef bits. Pour off the liquid.
- Add the tacos seasonings, black beans, diced tomatoes, and the frozen vegetables to the meat. Simmer on medium/low heat until the vegetables are soft, stirring occasionally, about 20 minutes.
- The taco seasoning packets says to add water, but that's not necessary because of the amount of water than comes with the canned and frozen vegetables.
- *Note: We do half ground beef and half ground turkey because using all turkey can have a mealy mouth-feel, so the beef helps to mask that. Also please note that not all turkey is lean so you much check the packages. They do sell 99% lean ground turkey, and 97% lean ground beef.
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