Ww Low Fat Taco Beef Skillet Dinner Recipes
WEIGHT WATCHERS LOW FAT TACO SOUP
I'm told from another chef that this recipe is now 6 points on the New Weight Watchers System...... We still make it regardless of the points..... it's GREAT :)
Provided by MilanzMom
Categories < 4 Hours
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Brown the meat and onions and drain.
- Mix ranch dressing mix and taco seasoning mix into the meat.
- Without draining, add all other ingredients.
- Simmer 1 hour.
Nutrition Facts : Calories 246.3, Fat 1.4, SaturatedFat 0.3, Cholesterol 28.1, Sodium 756.3, Carbohydrate 40.2, Fiber 8.8, Sugar 5.9, Protein 21
EASY BEEF TACO SKILLET
Busy day? Save time and money with this stovetop supper the whole family will love. It calls for handy convenience products, so it can be on the table in minutes. -Kelly Roder, Fairfax, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, tortillas, taco sauce and 1 cup cheese; heat through. Sprinkle with remaining cheese. Serve with pepper sauce if desired.
Nutrition Facts : Calories 415 calories, Fat 19g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 705mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
EASY TACO SKILLET
Easy recipe that uses only one pan. This recipe can be made for under $10!
Provided by Amanda
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat; cook and stir beef and onion until beef is browned, about 5 minutes. Drain. Stir tomatoes, water, rice, and taco seasoning into beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes. Top with Mexican cheese blend and lettuce before serving.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 34.5 g, Cholesterol 103.3 mg, Fat 24.7 g, Fiber 2.4 g, Protein 30.1 g, SaturatedFat 13 g, Sodium 1010.3 mg, Sugar 6.4 g
WW LOW FAT TACO BEEF SKILLET DINNER
Since starting Weight Watchers, I have missed the flavour of Mexican foods. But with calorie-filled toppings and wraps, they're not always diet-friendly. So I came up with this meal- it has the flavours of Mexican food without the majority of the calories and if you have extra points, you can even add a little guacamole or sour cream on top! It's worth using fresh salsa, not the jarred stuff for this recipe- it adds a lovely fresh bright flavour. Using extra lean beef, this recipe has a total of 19 Weight Watchers points by British points calculations.
Provided by Shuzbud
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop the red onion and green pepper and set aside.
- Put the beef stock in a saucepan and heat to boiling. Add the rice and cook, covered, until done (for my brand of rice this takes around 25 minutes).
- Meanwhile, in a non-stick skillet start to brown the ground beef for 3 minutes.
- Add the chopped red onion and bell pepper and cook, stirring, for a further 7 minutes.
- Add the frozen corn and cook for 3 minutes more.
- Add the water and taco spice mix. Turn down the heat and cook until the meat is done and the liquid is almost completely absorbed. This takes 5-10 minutes.
- Meanwhile check on the rice- it should be nearly done. Remove from the heat when cooked and the liquid is absorbed.
- When the meat mixture is cooked, stir in the rice.
- Turn off the heat and stir in the salsa. Serve immediately, topped with coriander/ cilantro if desired.
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- Heat the olive oil in a large, ovenproof skillet or Dutch oven with a tight-fitting lid over medium-high heat. Once hot and shimmering, swirl to coat the pan, then add the beef, onion, and bell pepper. Cook for 3 to 5 minutes, until the beef is browned and cooked through and the onion is beginning to soften.
- Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the beef and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
- Add the salsa and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Recover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, splash in the remaining 1/2 cup water as needed.
- Towards the end of the cooking time, place a rack in the upper third of the oven (about 6 inches from the top) and turn the oven to broil. Once the skillet is finished cooking on the stove, sprinkle the cheese on top, then transfer to the oven. Broil just until the cheese is melted, about 2 minutes (watch it carefully so it doesn’t burn). Serve hot with any desired toppings or spoon inside tortillas to make tacos, burritos, or quesadillas.
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- Combine the ingredients for the homemade taco seasoning in a small bowl (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper).
- Slice the green onion and cut the grape tomatoes in half (if using one large tomato, cut it into a small dice).
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