Tex-Mex Skillet - $5.16 a serving

Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 3 pantry staples excluded. 1 match is flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.

lean ground beef drives this basket at $9.99, 24% of the total. The next biggest lines are whole wheat flour tortillas ($5.79) and lettuce ($4.79). $9.24 of the basket - 22% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.

• Kroger® Romaine Lettuce Hearts · about 260 g left, $2.44 of value
• Kroger® Reduced Fat Sharp Cheddar Shredded Cheese · about 170 g left, $1.50 of value
• Kroger® Whole Garlic Bulbs · about 3 left, $1.49 of value
• Fresh Large Red Slicing Tomato · about 334 g left, $1.46 of value
• Jumbo Red Onions · about 344 g left, $1.28 of value
• Kroger® Frozen Super Sweet Corn · about 280 g left, $1.06 of value

This dish is packed with lean protein in the forms of black bean and lean ground beef. Chili powder, cumin, and fresh salsa add bold flavor to this Mexican-i...

• 1/2 medium head lettuce
• 1 medium green bell pepper
• 1 large tomato
• 1 small jalapeño pepper
• 1 medium red onion
• 2 cloves garlic
• 2 ounces low-fat cheddar cheese
• 1 can of black beans (no salt added)
• 1 pound lean ground beef (turkey or chicken)
• 2 2/3 cups frozen corn
• 1/2 cup water
• 3/4 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon ground cumin
• 8 whole wheat flour tortillas (6 inch)
• dash ground black pepper

1. Rinse lettuce, bell pepper, tomato, and jalapeño. Rinse and peel onion. Peel garlic.
2. Chop or shred lettuce into bite-sized pieces. Mince garlic. Cut the jalapeño and bell peppers in half. Remove seeds with the tip of a knife. Dice peppers.
3. Over a small bowl, grate tomato and onion using the coarse side of a box grater. Collect all pulp and juices.
4. Grate cheddar cheese.
5. In a colander, drain and rinse beans.
6. In a large skillet over medium-high heat, cook meat, bell pepper, and garlic until meat is lightly browned. Drain to remove fat.
7. Stir in frozen corn, beans, water, and spices. Bring mixture to a boil. Lower heat and cover. Simmer for 10 minutes, or until most liquid is gone.
8. While meat mixture is simmering, make a salsa. Add jalapeño and a pinch of salt to the grated tomato and onion. Stir and set aside.
9. Divide the meat mixture evenly among the 8 tortillas. Top each with grated cheese, salsa, and lettuce. Roll up and serve.

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