Spicy Taco Gnocchi Skillet

emilybites.com

Maria Roman

1 tablespoon chili powder*

1 ½ teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

½ teaspoon paprika

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon crushed red pepper flakes*

1 tablespoon light butter (I use Land O’Lakes)

16 oz wheat gnocchi (I used Wegmans brand, but DeLallo, Gia Russa and other brands make it as well)

1 lb 95% lean ground beef**

1 medium onion, diced

2 garlic cloves, minced

1 cup chunky salsa

1 cup reduced sodium beef broth

1 cup frozen corn kernels

¼ cup fat free sour cream

4 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot)

Chopped cilantro, to taste (optional)

If you want to cut back on the spiciness of this dish you can reduce the quantities of these spices in the taco seasoning mix to your taste

note: if you replace the ground beef with 99% ground turkey breast a serving will be 6 SP on the WW Freestyle program

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