- 1 can (15 ounces) READ Southwestern Bean Salad
- 1 teaspoon ground cumin
- 1 small jalapeño pepper, minced, optional
- 1/2 pound ground lean beef (90% lean)
- 1/2 cup chopped onion
- 3 large bell peppers, any color or a combination
- 1 cup crushed tortilla chips
- 1 cup shredded Mexican cheese blend, divided
- 1/4 cup crushed tortilla chips, optional
Makes 6 servings.
- Drain bean salad; discard liquid. With fork, mash half of beans until chunky. Combine with remaining beans. Stir in cumin and jalapeño, if desired; set aside.
- In medium skillet over medium-high heat, cook ground beef and onion 8 to 10 minutes, until ground beef is completely cooked, stirring frequently.
- Meanwhile, cut bell peppers lengthwise in half. Remove membranes and seeds. Line baking pan with aluminum foil. Spray with nonstick cooking spray (or brush lightly with vegetable oil).
- Combine ground beef-onion mixture with bean mixture. Stir in tortilla chips and 1/2 cup cheese. Divide evenly among peppers. Arrange peppers cut side up in prepared pan; peppers should fit snugly in pan. Top with 1/4 cup crushed tortilla chips, if desired. Bake, covered, in preheated 350°F oven 25 minutes or until peppers are tender and filling is heated through. Sprinkle with 1/2 cup remaining cheese and bake, uncovered, until cheese melts.
Variation: Ground chicken or turkey breast may be substituted for ground beef. Add 2 teaspoons vegetable oil to skillet and heat until hot before adding ground chicken or turkey and onion to skillet.
Per serving (1/6 of recipe): 252 calories; 15 g protein; 20 g carbohydrate; 13 g fat; 367 mg sodium; 41 mg cholesterol; 5 g dietary fiber; 9 mg iron; 0.07 mg thiamin; 708 IU vitamin A; 34 mg vitamin C.