Beef And Kasha Mexicana Recipes

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BEEF AND KASHA MEXICANA



Beef and Kasha Mexicana image

Skillet dinner ready in 25 minutes! Serve your family this beef, kasha and vegetables dish with taco seasoning flavor - perfect for Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 11

1 lb extra-lean (at least 90%) ground beef
1 small onion, chopped (1/2 cup)
1 cup uncooked buckwheat kernels or groats (kasha)
1 can (14.5 oz) diced tomatoes, undrained
1 can (4.5 oz) chopped green chiles, undrained
1 package (1.25 oz) 40%-less-sodium taco seasoning mix
2 cups frozen whole kernel corn (from 1-lb bag), thawed
1 1/2 cups water
1 cup shredded reduced-fat Cheddar cheese (4 oz)
2 tablespoons chopped fresh cilantro, if desired
2 tablespoons sliced ripe olives, if desired

Steps:

  • In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in kasha until kernels are moistened by beef mixture.
  • Stir in tomatoes, chiles, taco seasoning mix, corn and water. Heat to boiling. Cover; reduce heat to low. Simmer 5 to 7 minutes, stirring occasionally, until kasha is tender.
  • Sprinkle cheese over kasha mixture. Cover; cook 2 to 3 minutes or until cheese is melted. Sprinkle with cilantro and olives.

Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 50 mg, Fiber 5 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 5 g, TransFat 0 g

BEEF AND KASHA MEXICANA



Beef and Kasha Mexicana image

Trying to eat healthier but also looking to save money on dinner? Mixing ground meat with whole grains is a good way to do both. Here, kasha, a whole grain made from buckwheat, adds a delicious toasty flavor when mixed with ground beef, while also stretching the meat to make six servings. (From Betty Crocker's "Money Saving Meals" cookbook).

Provided by PSU Lioness

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb extra lean ground beef or 1 lb extra-lean ground turkey
1 small onion, chopped (1/2 cup)
1 cup buckwheat groats or 1 cup dried kasha, kernels uncooked
1 (14 1/2 ounce) diced tomatoes, undrained
1 (4 1/2 ounce) can chopped green chilies, undrained
1 (1 ounce) package low-sodium taco seasoning
2 cups frozen whole kernel corn, thawed
1 1/2 cups water
1 cup reduced-fat cheddar cheese, shredded
2 tablespoons fresh cilantro, chopped (optional)
2 tablespoons ripe olives, sliced (optional)

Steps:

  • In a 12" skillet, cook ground beef and onion over Medium-High heat for 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in buckwheat kernels until moistened by beef mixture.
  • Stir in tomatoes, chiles, taco seasoning mix, corn and water; heat to boiling.
  • Cover; reduce heat to Low. Simmer 5-7 minutes, stirring occasionally, until buckwheat is tender.
  • Sprinkle cheese over buckwheat mixture. Cover and cook 2-3 minutes or until cheese is melted.
  • Sprinkle with cilantro and olives before serving, if desired.

KASHA



Kasha image

A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.

Provided by Traveling_Is_Love

Categories     Main Dish Recipes     Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 8

½ pound ground beef
2 stalks celery, chopped
2 green onions, chopped
1 cup diced tomato
2 cups beef broth
1 cup bulgur (cracked wheat), uncooked
salt to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
  • Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g

MEXICAN KASHA



Mexican Kasha image

It's fiesta time for your taste buds when the mild flavor of kasha is paired with avocado and tomato in robust seasonings.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Number Of Ingredients 11

1 cup uncooked medium roasted buckwheat groats
1 egg
2 1/2 cups water
2 tablespoons butter or margarine
1 teaspoon red wine vinegar or cider vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
2 medium onions, sliced
1 garlic clove, finely chopped
1 medium avocado, peeled and chopped (1 cup)
1 medium tomato, chopped (3/4 cup)

Steps:

  • Mix buckwheat groats and egg. Cook buckwheat mixture in 10-inch skillet over medium-high heat, stirring constantly, until groats separate and dry.
  • Stir in water, butter, vinegar, salt, cumin, onions and garlic. Heat to boiling, stirring constantly; reduce heat.
  • Cover and simmer about 5 minutes or until groats are tender and liquid is absorbed. Stir in avocado and tomato.

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