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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve a meal that reheats beautifully and is guaranteed to have kids crowding around the dinner table. Corn kernels add a dash of color and texture for a playful spin on this classic. Ingredients:
1 teaspoon canola oil |
1 cup finely chopped onion |
1 cup finely chopped green bell pepper |
2 garlic cloves, minced |
1 1/2 pounds lean ground beef |
1 (6-ounce) can no salt-added tomato paste |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (15-ounce) can no salt-added corn, rinsed and drained |
6 (1 1/2-ounce) whole wheat hamburger buns, toasted |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add meat to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste; cook 2 minutes. Add chili powder, cumin, salt, and broth. Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally. Stir in corn; cook for 2 minutes or until thoroughly heated.
2. Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.
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