Bolster Immunity with this dish! Corn contains a variety of carotenoids, compounds that act as antioxidants and have immune-boosting effects. Only yellow corn, however, has significant amounts of these healthful compounds. White corn does not, so be sure to opt for yellow! This recipe was a snap to make and the flavors had a very Mexican flare. Delicious indeed!
- 1 tsp safflower oil
- 1 lb extra-lean ground beef
- 2 cups seeded and diced green bell peppers
- 14 1/2 oz can unsalted diced tomatoes
- 1 1/2 cups frozen corn kernels, thawed
- 1 1/2 tbsp Worcestershire sauce
- 2 tsp ground cumin
- 1 tsp balsamic vinegar
- 1/2 tsp each sea salt and fresh ground black pepper
- 1/2 cup sour cream
- Fresh cilantro sprigs for garnish, optional
In a medium pot on medium-high, heat oil. Add beef and cook, stirring and breaking up with a wooden spoon, for 4 minutes. Add bell peppers, tomatoes, corn and Worcestershire and stir to combine. Bring to a boil. Cover, reduce heat and simmer for 15 minutes, until bell peppers are tender. Remove from heat and stir in cumin, vinegar, salt and black pepper. Spoon into serving bowls and top with sour cream, dividing evenly. Garnish with cilantro (if using).
Nutrients per serving (1 1/4 cups beef mixture and 2 tbsp sour cream): Calories: 274, Total Fat: 9 g, Sat. Fat: 3 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 22 g, Fiber: 6 g, Sugars: 10 g, Protein: 28 g, Sodium: 410 mg, Cholesterol: 70 mg