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Ingredientes
- 1 1/2 lbs. minced meat
- 3/4 minced onion
- 3/4 c. minced green pepper
- 2 tbsp. oil
- 1 teaspoon salt
- 1-2 tbsp. chili pwdr
- 1/2 teaspoon black pepper
- 1/8 teaspoon garlic pwdr
- 2 c. tomato sauce
- 1 can red kidney beans (optional)
Direcciones
- In large skillet brown beef with the minced onion and green pepper in the oil. Add in salt, chili pwdr, black pepper, garlic pwdr, tomatoes and kidney beans. Simmer for 1 hour or possibly more. Serve with tortillas. Can garnish with fresh tomatoes, shredded lettuce and grated Cheddar.
- You can add in enchilada sauce and bake till cheese melts.
- FOR ENCHILADAS: Use corn (soft) tortilla in shortening, then fill roll and put Cheddar cheese on top. Brown under broiler.
- FOR MEXICAN RICE: Boil rice, add in red cooked chop pepper and onion; a little tomato sauce, chili pwdr and garlic pwdr.
- POTATO SKINS: Cook potatoes, either boil or possibly bake almost till tender; cut out middle - drop potato skin in warm oil and fry 1-2 min. Drain and pat excess oil with paper towels. Put cheese (Cheddar and Monterey) in middle of potato and heat in microwave. Can add in bacon on top or possibly taco sauce, etc. Serve with lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 590g | |
| Recipe makes 2 servings | |
| Calories 424 | |
| Calories from Fat 146 | 34% |
| Total Fat 16.56g | 21% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 3217mg | 134% |
| Potassium 1631mg | 47% |
| Total Carbs 57.12g | 15% |
| Dietary Fiber 19.9g | 66% |
| Sugars 17.98g | 12% |
| Protein 17.34g | 28% |
