Mexican-Style Kasha and Beef

20 Min.
30 Min.
6
Ingredients
1
tablespoon canola oil
1 tablespoon canola oil
1
pound extra lean ground beef (may substitute with Bison)
1 pound extra lean ground beef (may substitute with Bison)
1
medium yellow onion, chopped (about ½ cup)
1 medium yellow onion, chopped (about ½ cup)
2
cups water
2 cups water
2
teaspoons Better Than Bouillon® Roasted Beef Base
2 teaspoons Better Than Bouillon® Roasted Beef Base
1
teaspoon Better Than Bouillon® Chili Base
1 teaspoon Better Than Bouillon® Chili Base
1
(14-ounce) can Mexican seasoned diced tomatoes, undrained
1 (14-ounce) can Mexican seasoned diced tomatoes, undrained
1
(14.5-ounce) can Mexican seasoned corn, drained
1 (14.5-ounce) can Mexican seasoned corn, drained
1
cup uncooked kasha (buckwheat kernels)
1 cup uncooked kasha (buckwheat kernels)
cups shredded Mexican-style cheese
1½ cups shredded Mexican-style cheese
2
tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh cilantro leaves
Directions
  1. In a large skillet, heat oil over medium-high heat. Add ground beef and onion, cook and stir until beef crumbles are done, about 10 minutes.
  2. Stir in water, Beef and Chili Bases, tomatoes, corn and kasha. Bring to a boil; reduce heat to low.
  3. Season to taste with salt and pepper.
  4. Cover and simmer until done, stirring occasionally, about 5-7 minutes.
  5. Sprinkle cheese over kasha and beef. Cover until cheese is melted, about 2 minutes. Sprinkle with cilantro.
Grains, like pasta, continue to absorb moisture after cooking. Additional water and Beef Base may be added if desired.

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