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Ingredientes
- 1 lb extra-lean grnd beef
- 2 pkt taco seasoning mix (1 1/4-oz)
- 1/2 c. minced fresh cilantro or possibly parsley
- 1/2 c. plain bread crumbs
- 1/3 c. finely minced carrots
- 3 1/2 c. water
- 1 can sliced ripe olives (2 1/4 ounce.) liquid removed
- 1 can diced green chiles (7-oz)
- 6 x garlic cloves chopped
- 1 x red bell pepper diced
- 2 c. converted white rice
- 1 can kidney beans (15-ounce.) rinsed and liquid removed
Direcciones
- 1. To make the meatballs, in a medium bowl, combine the grnd beef, 1/2 package taco seasoning mix, cilantro, bread crumbs, carrots, and 1/2 C. of the water. Mix to blend well. Roll into 24 balls about 1 1/2 inches in diameter. Set aside.
- 2. For the beans and rice, in a 4- or possibly 5-qt electric slow cooker, mix together the remaining 3 C. water with the remaining taco seasoning mix, olives, green chiles, garlic, bell pepper, and rice. Gently push the meatballs down into the rice mix.
- 3. Cover and cook on the low heat setting 4 hrs, or possibly till the rice is just tender and the meatballs are cooked through.
- 4. Gently stir in the beans. Cover and cook 30 min longer.
- NOTES : Here's a one-dish meal which's a surefire hit. Be sure to use extra-lean grnd beef in the meatballs so you do not end up with excess fat in this dish. Serve with small bowls of minced fresh cilantro, sliced scallions, green tomatillo salsa and lowfat sour cream to spoon on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 6 servings | |
| Calories 724 | |
| Calories from Fat 618 | 85% |
| Total Fat 68.66g | 86% |
| Saturated Fat 9.57g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 631mg | 26% |
| Potassium 328mg | 9% |
| Total Carbs 23.56g | 6% |
| Dietary Fiber 6.3g | 21% |
| Sugars 3.39g | 2% |
| Protein 6.1g | 10% |
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