|Serving Size: 1 cup|
|Choices: Starch 1, Vegetable 2, Lean Meat 1, Fat 1|
- Makes: 5
- Serving Size: 1 cup
- Preparation Time: 25 minutes
- Cooking Time: 20 minutes
|2||tsp.||olive oil, divided|
|2||garlic cloves, minced|
|6||oz.||lean ground beef (93% lean)|
|3||med.||tomatoes, chopped (about 1 1/2 cups)|
|1/4||tsp.||ground black pepper|
|1||can||(15 oz.) no-salt-added|
|red kidney beans, drained and rinsed|
|1/2||ripe avocado, peeled and sliced|
|1/2||cup||fat-free sour cream|
|1/4||cup||chopped fresh cilantro (optional)|
- In a large skillet, heat 1 tsp. of the olive oil over medium heat. Add the garlic and onion, and sauté for 2 to 3 minutes. Add the ground beef and sauté for 4 to 5 minutes, breaking up the meat with a wooden spoon.
- With a slotted spoon, remove the beef from the skillet and set aside. Add the remaining oil to the pan. Add the zucchini and tomatoes, and sauté for 3 to 4 minutes. Add the cumin, oregano, salt, and pepper, and cook for 1 minute. Add the beans, cover, and simmer on low heat for 5 minutes. Return the ground beef to the pan and heat through for 1 minute.
- Serve with avocado, sour cream, lime wedges, and, if desired, cilantro.