Print

Mexican Skillet Casserole

Prep Time 15 minutes
Cook Time 25 minutes
Servings 5 servings
Calories 365 kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground chicken, ground beef or ground turkey can be substituted
  • 1 (15.5 ounce) can petite-diced tomatoes
  • 1 cup organic corn
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 tablespoon lime juice
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper, optional
  • 16 ounces baby spinach
  • 1/4 cup cilantro, chopped
  • 3 tablespoons hemp hearts

Instructions

  1. In a large skillet, heat oil on medium-low heat. Add onions and sauté until translucent about 2-3 minutes. Add garlic and sauté until lightly brown. Add ground chicken and brown for about 5 minutes, on each side. Using a spoon break the ground chicken into crumble-size pieces. Add tomatoes, corn, black beans, lime juice, cumin, salt, black pepper, garlic powder and cayenne pepper to the skillet. Stir thoroughly. Partially cover and cook for another 10-12 minutes.

  2. Add spinach and cilantro. Cover for about 2 minutes or until spinach is wilted. Remove from stove.Sprinkle hemp hearts and serve.

Recipe Notes

Nutrient Analysis:
Serving Size: 1/5

Calories: 365 calories, Fat: 14 grams, Saturated fat: 3 grams, Carbohydrates: 30 grams, Sugar: 5 grams, Sodium: 350 milligrams, Fiber: 8.5 grams, Protein: 27 grams, Cholesterol: 78 milligrams