Beef And Kasha Mexicana

• 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)

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.

extra lean ground beef, onion, buckwheat groats, tomatoes, green chilies, taco seasoning, kernel corn, water, cheddar cheese, fresh cilantro, ripe olives

Taken from www.food.com/recipe/beef-and-kasha-mexicana-490234 (may not work)