Almost Sloppy Joes the Editors of Publications International, Ltd.
Makes 8 servings
|1||tablespoon olive oil|
|1||yellow onion, peeled and chopped|
|1||tablespoon peeled and minced shallot|
|3||cloves garlic, minced|
|2||medium green bell peppers, chopped|
|1||teaspoon Italian seasoning|
|1/2||teaspoon salt substitute|
|1/2||teaspoon ground black pepper|
|1||pound lean ground beef|
|1/2||pound sliced white mushrooms|
|1||can (about 14 ounces) no-salt-added diced tomatoes|
|1||can (15 ounces) Mexican corn, drained|
|1||tablespoon minced fresh parsley|
- Place oil in large nonstick skillet over medium heat. Cook onion, shallot, garlic, and green peppers with herbs, salt substitute and black pepper until tender.
- Add beef and cook until no longer pink. Spoon off excess fat. Add mushrooms. Cook, stirring, 2 minutes. Add tomatoes and corn; cover, reduce heat and simmer 2 to 4 minutes. Add parsley.
|Serving Size:||1 cup sloppy joe mixture (without side salad)|
|Saturated Fat||4 g|
|Total Fat||11 g|
|Calories from Fat||44 %|
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