Beef And Kasha Mexicana - cooking recipe

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)

Preparation

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