Beef and Kasha Mexicana

Description: 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).

Ingredients:

• 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:

1. 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.
2. Stir in buckwheat kernels until moistened by beef mixture.
3. Stir in tomatoes, chiles, taco seasoning mix, corn and water; heat to boiling.
4. Cover; reduce heat to Low. Simmer 5-7 minutes, stirring occasionally, until buckwheat is tender.
5. Sprinkle cheese over buckwheat mixture. Cover and cook 2-3 minutes or until cheese is melted.
6. Sprinkle with cilantro and olives before serving, if desired.