SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 485.5
  • Total Fat: 18.7 g
  • Cholesterol: 55.0 mg
  • Sodium: 897.0 mg
  • Total Carbs: 56.9 g
  • Dietary Fiber: 7.6 g
  • Protein: 23.7 g

View full nutritional breakdown of 7-Layer Mexican Skillet Dinner calories by ingredient
Report Inappropriate Recipe

7-Layer Mexican Skillet Dinner

Submitted by: MADISON_MORITZ

Introduction

This was absolutely delicious! Even our 18 month and 9 year old ate it all up. Would go great in a flour tortilla too if you don't mind the extra calories and fat. This was absolutely delicious! Even our 18 month and 9 year old ate it all up. Would go great in a flour tortilla too if you don't mind the extra calories and fat.
Number of Servings: 6

Ingredients

    1 cup Mahatma Brown Rice - long grain uncooked
    2.5 cups boiling hot water with 1 cube Wyler's Reduced Sodium Chicken Bullion Cube dissolved
    1/2 cup Pace Salsa Verde
    1 - 15oz can Bush's Reduced Sodium Black Beans (drained and rinsed)
    1 - 15.25oz can Green Giant Whole Kernel Sweet Corn 50% less sodium (drained and rinsed)
    1 - 13oz can Premium Chunk Chicken Breast in Water 98% fat free (drained and separated/shredded)
    1 medium Onion
    3 cloves of Garlic
    2 Tbsp Extra Virgin Olive Oil
    1 Tbsp Paprika
    1 Tbsp ground Cumin Seed
    2 Tbsp lime juice

    Guacamole:
    1 avocado, roughly chopped
    1/4 tsp Morton Course Kosher Salt
    1/4 cup Roma Tomato - diced (reserve remaining tomato for layering)
    1/2 Tbsp lime juice
    pinch of pepper

    Layering ingredients:
    3 cups shredded lettuce of your liking
    1 cup Shredded Sharp Cheddar Cheese
    6 Tbsp Daisy Light Sour Cream
    1/2 cup sliced green onion
    Remaining Roma Tomato

Directions

You will need a 3qt skillet with lid to make this recipe.

Heat EVOO in skillet over medium/high heat. After skillet has been heated toss in onion and shred 3 cloves of garlic over pan (with hand grater). Cook for 3-4 minutes then add in rice, cook for 2-3 minutes until brown. Add chicken, beans, corn, salsa verde, paprika, cumin and lime juice. Mix to combine then add broth. Stir well, bring to boil then cover and reduce heat to medium low. Leave for 40 minutes or until rice is tender.

To make Guacamole mash avocado, salt, pepper and lime juice until your liking. Then add tomatoes and stir. Set aside.

Layer: lettuce, skillet dish, guacamole, sour cream, cheese, tomatoes and green onion.

Enjoy!


Number of Servings: 6

Recipe submitted by SparkPeople user MADISON_MORITZ.






Great Stories from around the Web


Rate This Recipe