1/10th of recipe (about 1/2 cup plus toppings): 153 calories, 4.5g total fat (2g sat. fat), 411mg sodium, 13.5g carbs, 3.5g fiber, 3.5g sugars, 13.5g protein -- PointsPlus® value 4* -- SmartPoints® value 4*
Loads of veggies, beans, beef, and cheese... all for your dipping pleasure!
Prep: 20 minutes
Cook: 4 hours
Ingredients:
8 oz. raw extra-lean ground beef (4% fat or less)
One 16-oz. can fat-free refried beans
One 14.5-oz. can no-salt-added diced tomatoes, drained
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
2 cups chopped mushrooms
1 cup chopped onion
2 tbsp. seeded and chopped jalapeño pepper (see HG Tip)
1 cup shredded reduced-fat Mexican blend cheese
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup plus 1 tbsp. roughly chopped cilantro
1/4 cup plus 1 tbsp. sliced black olives
1/2 cup plus 2 tbsp. fat-free plain Greek yogurt
Optional seasoning: 1/8 tsp. cayenne pepper
Serving suggestions: baked tortilla chips, cut veggies
Directions:
Place beef, beans, and drained tomatoes in a slow cooker. Add seasonings, and mix until uniform. Stir in mushrooms, onion, and jalapeño pepper.
Cover and cook on low for 4 hours, or until beef is fully cooked and veggies are tender.
Add shredded cheese and cheese wedges, breaking wedges into pieces. Stir until evenly distributed.
Mix well, and serve with cilantro, olives, and yogurt for topping. (Top each serving with 1/2 tbsp. cilantro, 1/2 tbsp. olives, and 1 tbsp. yogurt.)
MAKES 10 SERVINGS
HG Tip! Use a spoon to seed your jalapeños. When handling jalapeños, don't touch your eyes -- that pepper juice can sting. And wash your hands well immediately afterward.